Asian Beef and Cabbage Salad
Bags of pre-shredded cabbage save time, but shredding your own shaves a few bucks off the grocery bill. Rinse the cabbage under cold water, then discard any wilted leaves. Quarter the head, take out the core, and slice one wedge at a time into long horizontal strips. (You can achieve an even finer shred in a food processor.) Look for plum sauce in your grocery store’s Asian food aisle; the brown condiment has a sweet and sour flavor, and it’s often used in Chinese cuisine with spring rolls or duck. And the best substitute for rice vinegar, if you don’t have a bottle, use cider vinegar.