Hot & Sour Slaw
Coleslaw with Crispy Tofu
September 7th 2011By Jamie Geller
If you can’t find chili garlic paste, you can make your own: purée 2 cloves garlic, 1/2 teaspoon kosher salt, 1 tablespoon sugar, 1 tablespoon vinegar, and 2 jalapeño peppers. Keep any remaining paste in the fridge for up to one week.
Cabbage, Fennel, Radish & Orange Salad
March 8th 2013By Levana Kirschenbaum
Fennel are those delightful white bulbs with a strong anise flavor, a staple in our cooking. Delicious raw, roasted or cooked in fish, poultry and meat dishes. Very low in calories, very high in nutrients and highly prized for its carminative qualities: You just can’t miss! Don’t discard the thin stalks and fronds attached to the fennel heads: use them in soups. The zippy flavor of cabbage and radishes is pleasantly offset by the mild and sweet fennel. Let your food processor do all your slicing.
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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