Coleslaw with Crispy Tofu

 
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

 
Cabbage Fennel Radish and 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.

 

Cabbage and Persimmon Salad with Sweet and Sour Dressing

 
Israeli cabbage salad update

October 30th 2013By Aviv Harkov

The sweet and sour dressing and fresh herbs in this updated Israeli cabbage salad keep the salad feeling light, while the hint of garlic and bright purple cabbage keep it strongly tied to the dish that inspired it. Together, the ingredients make a bright and colorful salad that has no resemblance to the lifeless one that fills endless pitas.