Napa Cabbage and Tofu Salad with Sesame Dressing

(recipe from Food & Wine magazine)

Dressing:
1 Tbsp. minced fresh ginger
1 large garlic clove, coarsely chopped
1/2 large jalapeño, seeded and chopped
1 Tbsp. plus 1 tsp. tahini
1 Tbsp. sesame oil
1 Tbsp. vegetable oil (I used flax oil)
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1/2 tsp. light brown sugar (I used honey)
3 Tbsp. chopped cilantro
1 Tbsp. chopped mint
Salt and freshly ground pepper

Salad:
1 lb. soft tofu, drained and cut into 1-inch cubes
4 cups finely shredded Napa cabbage (about 1/2 large head)
2 cups spinach leaves, finely shredded
1 cup finely shredded red cabbage
1 medium kohlrabi or small jicama, peeled and cut into matchsticks
5 large radishes, cut into matchsticks
1 large carrot, shaved into thin curls with a vegetable peeler (or matchsticks)
Salt and freshly ground pepper
1 Tbsp. black sesame seeds or toasted white sesame seeds, for garnish

Make the dressing: Combine all of the ingredients except for the cilantro and mint in a mini food processor and puree until smooth.  (I pureed the cilantro and mint too.)  Transfer to a bowl and stir in the cilantro and mint.  Season with salt and pepper.

Make the salad:  Bring a medium saucepan of water to a gentle simmer.  Add salt.  Put half of the tofu in a small strainer and ease it into the water.  Simmer over moderate heat for 2 minutes, then transfer to paper towels to drain.  Repeat with the remaining tofu.

In a large bowl, toss the cabbage, spinach, red cabbage, kohlrabi, radishes, carrot, and tofu.  Season with salt and pepper.  Spoon the dressing over the salad and garnish with sesame seeds.

Mixed Pepper Slaw

(recipe from Clean Eating magazine)

3 bell peppers (red, yellow or orange, or a combination), sliced into 3-inch-long matchsticks
1 Anaheim chile, seeded and sliced into 3-inch-long matchsticks
1 pasilla chile, seeded and sliced into 3-inch-long matchsticks
1/4 large jicama (about 4 oz.), peeled and cut into 2-inch-long matchsticks
One mango, peeled and cut into 2-inch-long matchsticks
Sea salt and ground black pepper, to taste

dressing:
1 cup loosely packed cilantro (leaves and tender stems)
3 Tbsp. olive oil
2 Tbsp. fresh lime juice, plus 1 tsp. finely grated lime zest
2 tsp. honey
1/4 tsp. each sea salt and ground black pepper

In a small food processor or blender, puree all dressing ingredients until smooth; refrigerate while preparing vegetables.

In a large mixing bowl, add bell peppers, chiles, jicama, and mango.  Pour dressing over top and toss. Season with additional salt and pepper to taste.

(Delicious as a salad over greens or used in a taco filling.  I used chiles that I could find at the market, and that were to my preferred level of spice.

Peach and Pistachio Salad

(recipe from Food & Wine magazine)

1 large shallot, thinly sliced
1 large hot red chile, thinly sliced
1/2 tsp. sugar
2 1/2 Tbsp. white wine vinegar
1/4 cup plus 2 Tbsp. olive oil
salt and freshly ground pepper
3 underripe medium peaches, very thinly sliced
1 small jicama (about 8 ounces), peeled and cut into 1/8-inch-thick matchsticks
3/4 cup shelled, salted pistachios, coarsely chopped
2 cups baby arugula

In a large bowl, combine the shallot, red chile, sugar and vinegar and let stand for 5 minutes.  Whisk in the olive oil and season with salt and pepper.  Add the peaches, jicama, and pistachios and toss well.  Fold in the arugula and season with salt and pepper.  Serve right away.

(This is one of the best things I have ever eaten.  I brought this for lunches by keeping the arugula in a separate container and combining with the peach/dressing mixture at lunchtime.  Just amazing textures and flavors.  Bravo!)