Cabbage has a tendency to seem kind of boring, but I think it’s just the name that’s so blah. The truth is that it is a fabulous and nutritious vegetable with strong and complex flavors. You can develop those flavors by braising it in a hot frying pan with a little olive oil, for example, the simplest possible way to bring out its complex sweetness and deliciousness.

But you can dress it up, too. Cabbage is wonderful with the strong flavors of toasted nuts and sesame oil, the acid of rice vinegar and lime, and the excitement of cilantro. Here they are, all together, in this recipe:

• 1 small-medium cabbage, shredded finely (remove core and outer leaves)
• 3 medium carrots, peeled and shredded coarsely
• 1 cup cilantro, finely chopped (use parsley if you prefer)
• 1 cup almonds, toasted and chopped
• 2 tablespoons olive oil
• 1 tablespoon toasted sesame oil
• 2 tablespoons brown rice vinegar
• 2 tablespoons lime juice
• 1 tablespoon tamari (wheat-free soy sauce)
• 1 teaspoon honey (optional)
• 1/2 teaspoon salt

Mix together all the liquids in a small bowl. Then mix the shredded cabbage, carrots, salt, and half the almonds in a large bowl. Pour the dressing over the cabbage mixture, mix well, and sprinkle the top with the remaining almonds. This is a great salad to take to a potluck, by the way. And it might not seem like it, but it’s great for leftovers.