Wondering what goes with strawberries? Learn the best ingredient pairings, meal ideas, popular flavor combinations, and other helpful tips.

Knowing what goes well with strawberries gives you a starting point for putting meals together using the ingredients you already have on hand.

Whether you want to reduce food waste, get more creative in the kitchen, or improve your cooking skills, it starts with understanding what flavors pair well together.

What Are Strawberries?

Strawberries are a group of fruits in the rose plant family. This juicy red, heart-shaped, fruit studded with tiny seeds is grown all over the world, with the U.S., Mexico, and China leading production.

They require little preparation and can be eaten straight out of your hand. However, if they aren't as sweet as you'd like, you can enhance their flavor by adding sugar or an acid such as citrus juice or vinegar.

Helpful Tips

When to buy

Strawberries are in season from May through September. Look at the seasonal produce guide to see what's in season right now.

what to look for

Choose brightly colored berries that are dry, firm, plump, and with fresh-looking green caps. Because they don't continue to ripen once picked, avoid partially white berries as this indicates they are unripe. And avoid buying berries that are shriveled with dull-looking green caps.

how to store

Strawberries are very susceptible to water, so don't wash or hull them until you're ready to use eat or cook with them.

Line a shallow bowl or rimmed plate with paper towel or a clean kitchen towel. Arrange the unwashed strawberries in a single layer, cover them, and place them in the fridge where they'll keep for several days.

What Goes Well With Strawberries?

vegetables

Ginger and rhubarb.

fruit

Apricots, bananas, blackberries, blueberries, boysenberries, gooseberries, grapefruit, grapes, guava, kumquats, lemon, lime, loquats, mango, melon, orange, papaya, passion fruit, peaches, pineapple, plums, pomegranates, and raspberries.

spices

Cardamom, cinnamon, cloves, coriander, and nutmeg.

herbs

Mint.

nuts & seeds

Almonds, hazelnuts, peanuts, pecans, pine nuts, pistachios, and walnuts.

non-dairy/dairy

Buttermilk, ricotta, cream: coconut cream or cashew cream for dairy-free, cream cheese, ice cream, mascarpone, sour cream, and yogurt.

pantry items

Balsamic vinegar, Champagne, caramel, chocolate: dark and white, cognac, elderflower syrup, gelatin, honey, maple syrup, oatmeal, orange liqueurs, rum, sugar, vanilla, and wine: red or rosé.

Popular Strawberry Pairings

• almonds + cream
• olive oil + balsamic vinegar + almonds
• rhubarb + almonds
• balsamic vinegar + black pepper
• ricotta cheese + black pepper + red wine
• Champagne + Grand Marnier
• rhubarb + sugar

What To Make With Strawberries

Strawberries can be eaten raw or sautéed and are typically used for sweet dishes over savory ones.

However, sliced strawberries are delicious in a spinach salad with chopped nuts and a poppy seed dressing or balsamic vinaigrette.

You'll often see them used in baked goods and desserts such as biscuits, chocolate-covered strawberries, cream cheese, custard, ice cream, meringue, pie, popsicles, or shortcakes.

They're also commonly used in drinks such as smoothies, lattes, infused simple syrups for mocktails and cocktails, and Italian cream sodas. They're a great fruit for making compote or jam for crepes, banana bread, or waffles.

More Ingredient Pairings

• Avocado
• Oranges
• Peaches

Wondering what goes with cabbage? Learn the best ingredient pairings, meal ideas, popular flavor combinations, and other helpful tips.

Knowing what goes well with cabbage gives you a starting point for putting meals together using the ingredients you already have on hand.

Whether you want to reduce food waste, get more creative in the kitchen, or improve your cooking skills, it starts with understanding what flavors pair well together.

What is Cabbage?

Cabbage is a cruciferous vegetable in the Brassica plant family, along with broccoli, Brussels sprouts, cauliflower, collard greens, kale, kohlrabi rutabaga, and turnips.

It's inexpensive, long-lasting, and versatile. And despite these incredible qualities, it remains a very underrated vegetable.

Varieties

The most common varieties of cabbage are green, red (also called purple), savoy, and napa (or Chinese).

Green cabbage

Green cabbage is the easiest to find and is typically the least expensive. It has a round head with thick, tightly packed, smooth outer green leaves that fade to pale green or white the closer they get to the center. Its texture is crunchy and tastes slightly peppery taste when eaten raw. Once cooked, it becomes sweeter and less spicy.

Red (or purple) cabbage

Red cabbage looks very similar to green cabbage in size, taste, and texture, except its outer leaves are reddish-purple in color. The color turns brighter when it comes into contact with acids such as lemon juice or vinegar and dulls when cooked.

The white core of the cabbage should be removed from both the green and red varieties before preparing as it can be too tough to eat.

Napa cabbage

Napa cabbage (also known as Chinese cabbage) has an oblong-shaped head with thick white ribs and crinkly, tender pale green/yellow leaves. It's less pungent than red and green cabbage with a mild to slightly sweet taste.

Savoy cabbage

Savoy cabbage is similar in shape to green cabbage except it has softer, more tender, crinkled, frilly leaves that aren't as densely packed. Like napa, it's milder and sweeter in taste than the red or green varieties.

Helpful Tips

When to Buy

Napa cabbage is available year-round, while red, green, and savoy varieties are available from November through February. Look at the seasonal produce guide to see what's in season right now.

What to Look For

Look for heads with firmly packed leaves and avoid any that are wilted or brown. It should feel heavy for its size.

How to Store

When stored properly, cabbage can last up to 3 weeks to 2 months. To make it go the distance, don't wash or cut it until you're ready to use it.

Cabbage thrives in a cold environment and should be stored whole in a crisper drawer. You can put it in a plastic bag to help retain moisture, but it isn’t completely necessary. Just don't tie the bag to allow air to flow in. When stored whole, cabbage can last up to 1 month in the fridge.

Once cut into, store it in a reusable bag, ziplock bag, or container where it can last up to 2 weeks in the fridge. It's important to note that softer varieties like napa and savoy don't keep as long due to their tender leaves.

What Goes Well With Cabbage?

Vegetables

Bell peppers, carrots, celery, chile peppers, cucumber, fennel, garlic, ginger, horseradish, jicama, leeks, mushrooms, onions, parsnips, potatoes, scallions, shallots, spinach, and turnips.

Fruit

Apples, coconut, lemons, limes, oranges, and tomatoes.

Spices

Caraway seeds, celery seeds, clove, coriander, cumin, curry leaves, dry mustard, fennel seeds, mustard seeds, nutmeg, paprika, pepper: black and white, poppy seeds, red pepper flakes, and kosher salt.

Herbs

Bay leaf, cilantro, dill, marjoram, mint, parsley, tarragon, and thyme.

Nuts & Seeds

Cashews, chestnuts, pecans, sesame seeds, and walnuts.

Non-dairy/dairy

Unsalted butter, cheese: blue, cheddar, feta, parmesan, swiss, cream: use coconut cream or cashew cream for dairy-free, and sour cream.

Proteins

Bacon, beef, chicken, corned beef, duck, ham, pancetta, pork, prosciutto, salmon, scallops, shrimp, and turkey.

Pantry Items

Apple cider, champagne, chicken broth, chili sauce, dijon mustard, golden raisins, honey, mayonnaise, olive oil, olives, pasta, rice, sesame oil, soy sauce, sugar, tofu, vinegar (apple cider, balsamic, champagne, red wine, rice, sherry, and white wine), and wine: white and dry red.

Popular Cabbage Pairings

• apples + apple cider vinegar
• bacon + blue cheese + walnuts
• balsamic + brown sugar
• chestnuts + pork
• pancetta + ricotta

What To Make With Cabbage

Cabbage is a versatile vegetable that can be used in a number of ways beyond coleslaw such as baked, braised, grilled, sautéed, stir-fried, steamed, marinated, or eaten raw.

Napa cabbage is particularly great for making kimchi, a pungent, fermented Korean condiment, but is also used in salads and slaws. It can act as a more nutritious wrap for burgers, hot dogs, burritos, dumplings, enchiladas, or stuffed cabbage leaves. Just blanch the leaves first to soften them and make them more pliable.

Use red or green cabbage raw when you want the crunchy texture to shine through such as apple cabbage salad, slaws (both American and Asian styles) for fish tacos and sandwiches, poke bowl toppings, noodles with peanut sauce, burger bowls, quick-pickled cabbage, fresh spring rolls, and sushi burritos.

Their sturdy leaves withstand heat better than savoy or napa varieties when braised, baked whole and in wedges, or grilled for cabbage steaks. But all varieties do well when cut and cooked for meals such as vegetable soups, crispy rice paper dumplings, pot stickers, egg rolls or egg roll bowls, stir-fries, fritters, sautéed until crispy and served with dragon bowls or creamy polenta and a protein of choice.

Use cabbage in a healthy breakfast hash with pork sausage or bacon and apples, as a unique nacho topping, added to pasta, or to make any kind of savory galette.

More Ingredient Pairings

• Avocado
• Brussels Sprouts
• Asparagus

Wondering what goes with avocado? Learn the best ingredient pairings, meal ideas, popular flavor combinations, and other helpful tips.

Knowing what goes well with avocado gives you a starting point for putting meals together using the ingredients you already have on hand.

Whether you want to reduce food waste, get more creative in the kitchen, or improve your cooking skills, it starts with understanding what flavors pair well together.

What's An Avocado?

Avocado is a fruit with a large pit in the middle, yellowish-green flesh, and leather-like skin that ranges in color from bright green to almost black depending on the variety and level of ripeness. They're a great source of heart-healthy fats with an earthy, buttery taste and a creamy texture.

Avocados thrive in tropical and subtropical regions such as California, Florida, and Hawaii in the United States, along with Mexico, the Dominican Republic, Brazil, and Colombia.

Varieties

Although there are hundreds of varieties around the world, some are much more popular than others. The Hass variety for example accounts for 80% of avocados in the world today. This variety has thick, pebbled, purple-brown skin and an oval shape. The texture is buttery and meaty.

Another popular variety is the Fuerte. This variety has thin, smooth, dark green skin with a higher water content and a sweeter, fruitier flavor than Hass.

Helpful Tips

When to Buy

Fuerte avocados are available from November through March. Hass is generally available beginning in late March and ending in early to mid-September. Look at the seasonal produce guide to see what's in season right now.

How to Know When Ripe

An avocado is ripe if it slightly gives to the touch. If you can't tell by lightly pressing on it, here's another way to tell. Remove the little stem on top.

• Green underneath: it's ripe!
• Brown: it's overripe.
• Difficult to remove: it hasn't ripened yet.

How to Store

Store uncut avocados at room temperature until ripe. Once ripe, store them in the fridge to prevent over-ripening. Once cut, rub with a lime or lemon wedge to prevent browning then store in an airtight container in the fridge.

If some browning occurs after it's refrigerated, it's still safe to eat as long as it doesn't smell off and doesn't have mold.

What Goes Well With Avocado?

Vegetables

Arugula (rocket), bell peppers, corn, chayote squash, chile peppers, cucumbers, endive, fennel, frisée, garlic, jicama, onions, radishes, scallions (also called green onions), and spinach.

Fruit

Grapefruit, lemon, lime, mango, orange, tomatillos, and tomatoes.

Spices

Cumin, black and white pepper, kosher salt, and sea salt.

Herbs

Basil, Thai basil, chives, cilantro, parsley, and tarragon.

Non-dairy/dairy

Unsalted butter, cream (use coconut cream or cashew cream for dairy-free), sour cream, and yogurt.

Proteins

Bacon, chicken, crab, fish, lobster, shellfish, shrimp, and smoked fish (such as trout).

Pantry Items

Black beans, masa, dashi, mayonnaise, olive oil, sake, salsa, soy sauce, chicken and vegetable broth, tabasco sauce, tequila, vinaigrette, and vinegar: balsamic, apple cider, white wine.

Popular Avocado Pairings

• bacon + tomatoes + scallions
• basil + red onions + tomatoes + balsamic vinegar
• chiles + cilantro + lime + scallions + s&p
• cilantro + lime juice
• crab + grapefruit + tomato
• endive + frisée + lemon juice + sea salt
• jalapeño + cilantro + cumin + garlic + lime + onion
• smoked trout + lemon

What To Make With Avocado

Avocado is a common ingredient in Central American, Mexican, and Southwestern cuisines. Enjoy it sliced, mashed on toast, or straight up with a sprinkle of salt.

One of the most popular ways to use avocado is for guacamole, which is a classic example of why the ingredients in it work so well together (onion, jalapeño, lime, tomato, etc.). Guacamole is great as an appetizer with tortilla chips or on top of taco salad bowls, Mexican stuffed sweet potatoes, roasted cauliflower and chickpea tacos, or crispy cod tacos.

Avocado is a staple ingredient in bowls and burritos such as sushi burritos, poke bowls, salmon rice bowls, dragon bowls, and spicy tuna crispy rice.

Slather it on a turkey club sandwich or veggie burger, or enjoy it in a black bean and corn salad or a tropical chicken mango salad.

Although avocado is typically used in more savory ways, it can also be added to sweet drinks and desserts such as smoothies, milkshakes, and chocolate pudding for extra creaminess or to make a popular Indonesian dessert called Jus Alpukat.

More Ingredient Pairings

• Brussels Sprouts
• Oranges
• Tomatoes
• Spinach

Wondering what goes with brussels sprouts? Learn the best ingredient pairings, meal ideas, popular flavor combinations, and other helpful tips.

Knowing what goes well with brussels sprouts gives you a starting point for putting meals together using the ingredients you already have on hand.

Whether you want to reduce food waste, get more creative in the kitchen, or improve your cooking skills, it starts with understanding what flavors pair well together.

What Are Brussels Sprouts?

Brussels sprouts are a part of the cruciferous family along with broccoli, cabbage, cauliflower, collard greens, kale, and kohlrabi. They grow underground in bunches of twenty to forty on the stems of the plant. They resemble mini cabbages, are green in color, and are sold either on the stalk or loose.

Helpful Tips

When to Buy

Brussels sprouts are in season from late August through March. Look at the seasonal produce guide to see what's in season right now.

How to Store

Remove any yellow or wilted leaves and store unwashed and untrimmed, Brussels sprouts (both loose and on the stalk) in a reusable produce bag in the crisper drawer in the fridge.

Although they can last up to one week when stored this way, they have the best flavor when prepared within three to four days of purchase. After this time, their taste becomes more pungent and less sweet.

What Goes Well With Brussels Sprouts?

Vegetables

Celery, celery root, garlic, onions, potatoes, shallots, sunchokes (Jerusalem artichokes), and turnips.

Fruit

Apples and lemon.

Spices

Coriander, fennel seeds, nutmeg, paprika, black and white pepper, kosher salt, and sea salt.

Herbs

Basil, bay leaf, chives, dill, marjoram, parsley, and thyme.

Nuts & Seeds

Almonds, chestnuts, and hazelnuts.

Non-dairy/dairy

Butter, cheese (esp. blue, cheddar, goat, parmesan, provolone, ricotta, swiss), and cream: coconut cream or cashew cream for dairy-free.

Proteins

Bacon, eggs, and pancetta.

Pantry Items

Apple cider, apple juice, bread crumbs, chicken broth, mustard, olive oil, vermouth, vinaigrettes, vinegar (esp. apple cider and white wine), water chestnuts, and white wine.

Popular Brussels Sprouts Pairings

• bacon + garlic + apple cider vinegar
• onions + bacon
• cream + nutmeg
• lemon juice + thyme
• pancetta + thyme

What To Make With Brussels Sprouts

Brussels sprouts can be boiled, braised, fried, roasted, sautéed, or steamed. However, for the best flavor and texture, I recommend the roasting, pan-frying, or sautéing methods. Cooking isn't the only way to prepare them though. They're delicious when shaved thin and eaten raw in a slaw or shaved brussel sprout salad.

Although you'll often find brussels sprouts in a side dish or salad (warm or cold), they can also be added to a main course such as pasta like in these umami garlic noodles - just swap out the kale for brussels sprouts, a savory galette, tart, quiche, or frittata.

Another way to use them is to make Brussel sprout chips similarly to how you'd make kale chips - by dehydrating them or cooking them low and slow in the oven until crispy.

If you're on the fence about this vegetable, try my Asian Brussels sprouts with lemon miso sauce or roasted Brussels sprouts salad with poppyseed vinaigrette.

More Ingredient Pairings

• Asparagus
• Artichokes
• Butternut Squash

Wondering what goes with asparagus? Learn the best ingredient pairings, meal ideas, popular flavor combinations, and other helpful tips.

Knowing what goes well with asparagus gives you a starting point for putting meals together using the ingredients you already have on hand.

Whether you want to reduce food waste, get more creative in the kitchen, or improve your cooking skills, it starts with understanding what flavors already pair well together.

What is Asparagus?

Asparagus, also known as garden asparagus, is a spring vegetable with long, pointy spears and a hard woody stem near the bottom. Unlike most vegetables that need to be planted each season, asparagus is a perennial. This means it grows back year after year, which is why people hunt for wild asparagus.

Green asparagus is by far the most commonly found variety, but white and purple asparagus also exist. The taste varies depending on the season and variety, but it generally has an earthy flavor similar to broccoli, broccoletti, or green beans.

Helpful Tips

When to Buy

Asparagus is in season from March through June. Look at the seasonal produce guide to see what's in season right now.

What to Look For

Look for asparagus that has compact heads and freshly cut ends. The color should be as bright as possible as this indicates tenderness.

How to Store

Asparagus tastes best the day you buy it. If that's not possible though, store it similarly to how you'd store flowers or fresh herbs. Trim about an inch off the bottoms and stand the spears up in a glass jar with an inch or two of water and cover with a plastic or reusable silicone bag.

Change the water as needed if it gets cloudy to keep the spears fresh. It'll keep fresh in the fridge for about 4 days this way. To freeze, blanch it first then transfer to a freezer-safe container.

What Goes Well With Asparagus?

Vegetables

Artichokes, beets, carrots, fava beans, garlic, ginger, leeks, mushrooms, onions, peas, potatoes, ramps, scallions, shallots, spinach, and turnips.

Fruit

Lemons, limes, oranges, and tomatoes.

Spices

Bay leaf, black and white pepper, caraway seeds, cayenne, saffron, sesame seeds, kosher and sea salt.

Herbs

Basil, chives, dill, flat-leaf parsley, sage, tarragon, and thyme.

Nuts & Seeds

Almonds, hazelnuts, and pistachios.

Non-dairy/dairy

Butter: unsalted and brown, parmesan cheese, almond ricotta, cream: use coconut cream or cashew cream for dairy-free, hollandaise sauce, sour cream, and yogurt.

Proteins

Anchovies, crab, eggs, ham, lobster, oysters, pancetta, prosciutto, salmon, and shrimp.

Pantry Items

Breadcrumbs, capers, dijon mustard, mayonnaise, olive oil, pasta, rice, soy sauce, chicken and vegetable broth, vinaigrettes, vinegar (esp. champagne, red wine, sherry, white wine), and dry white wine.

Popular Asparagus Pairings

• shrimp + ham + capers
• lime + cayenne
• shallots + mushrooms + garlic + chives + parsley
• crab + mushrooms + ramps
• garlic + ginger + sesame
• garlic + onions + potatoes + leeks
• goat cheese + thyme
• ham + mushrooms + parmesan cheese
• lemon + olive oil + black pepper
• eggs + parmesan cheese
• pancetta + parmesan + vinaigrette

What To Make With Asparagus

Asparagus is a versatile vegetable that can be blanched, boiled, fried, grilled, roasted, steamed, simmered, or stir-fried.

Add it to dishes such as vegetable frittatas, risotto, a savory tart or galette, a bowl of pasta, sushi burritos, or a warm roasted potato and asparagus salad (the roasted garlic vinaigrette is divine).

You can also make quick-pickled asparagus, a creamy dairy-free asparagus soup using cashew cream, or grill it with butter, salt, pepper, a squeeze of lemon, and crushed crispy prosciutto sprinkled on top.

More Ingredient Pairings

• Leeks
• Spinach
• Artichokes