Our gorgeous red cabbage microgreens have a crisp, slightly peppery flavour with a mild cabbage-like sweetness and a subtle mustardy heat. Their taste is fresh and slightly earthy, but not as intense or bitter as mature cabbage. The vibrant purple color and delicate leaves of these microgreens also bring a visually appealing pop to dishes, while their flavour profile provides a nice balance of crunch, mild spice, and refreshing notes. 
Delicious Pairings for Red Cabbage microgreens include:
Salads: Red cabbage microgreens make a wonderful addition to fresh salads, offering both texture and flavor. They add a mild pepperiness that pairs nicely with mixed greens, arugula, spinach, or kale. Combine them with fruits like apples, pears, citrus, or pomegranate seeds for a fresh contrast. A tangy vinaigrette (such as a lemon or balsamic dressing) will enhance their slightly mustardy taste.
Tacos and Wraps: These microgreens are a fantastic topping for tacos or wraps, especially with fillings like grilled chicken, fish, pulled pork, or vegetarian options like black beans or roasted vegetables. The mild spice of the red cabbage microgreens provides a refreshing crunch, while they complement creamy elements like avocado, sour cream, or guacamole.
Grilled Meats: Red cabbage microgreens can help cut through the richness of grilled meats such as steak, lamb, or pork. Their light, peppery flavour contrasts nicely with the smoky, savory taste of grilled dishes. Try them as a garnish on a grilled chicken sandwich or a barbecued burger for an extra layer of texture and freshness.
Asian-Inspired Dishes: Cabbage is a staple in many Asian cuisines, so it's no surprise that red cabbage microgreens pair beautifully with Asian dishes. Try them on top of sushi rolls, poke bowls, or in noodle dishes like stir-fries or ramen. Their peppery flavour complements soy-based sauces, sesame oil, ginger, and garlic. They also work well in spring rolls or as a garnish for pho or miso soup.
Sandwiches and Burgers: Red cabbage microgreens are a great alternative to lettuce or coleslaw in sandwiches and burgers. Their crunchiness adds texture, while their mild, peppery taste pairs well with a wide range of fillings, from turkey and roast beef to veggie patties or falafel. They’re especially delicious with mustard, aioli, or even a tangy pickle to balance the flavors.
Egg Dishes: These microgreens can enhance egg-based dishes with their slight pepperiness and crunch. Top scrambled eggs, omelets, or poached eggs with a sprinkle of red cabbage microgreens. They also pair well with deviled eggs, especially when paired with mustard or a creamy mayo filling.
Cheese Pairings: The mild bite of red cabbage microgreens pairs well with a variety of cheeses. Try them with sharp cheeses like cheddar or blue cheese, or with creamy ones like goat cheese or brie. They’re especially good on a cheese platter alongside crackers, nuts, and fruits, offering a nice contrast to the richness of the cheeses.
Vegetarian Dishes: Red cabbage microgreens work well with vegetarian dishes, adding a mild, crunchy element to grain bowls, veggie burgers, or roasted vegetables. They complement grains like quinoa, farro, or bulgur, and can add a bright, peppery kick to roasted root vegetables like carrots, sweet potatoes, or beets.
Smoothies: For a savoury twist, red cabbage microgreens can be blended into green smoothies. They pair well with other leafy greens like kale or spinach, and the slight heat from the microgreens can be balanced with cucumber, apple, lemon, or ginger for a refreshing, nutrient-packed drink.
Soups and Stews: Add a few red cabbage microgreens as a garnish to hearty soups and stews. They can brighten up rich, savoury dishes like potato leek soup, minestrone, or vegetable broth-based soups. Their mild cabbage flavour also works well with creamy soups, such as potato or cauliflower soup, adding a fresh, crisp note to contrast the smoothness of the soup.
Dressings and Sauces:
Red cabbage microgreens pair well with tangy, mustard-based dressings, lemon vinaigrettes, or creamy dressings like tahini, ranch, or yogurt-based sauces. They can also be used in a simple olive oil and vinegar dressing or paired with a soy-based sauce for an Asian-inspired dish.