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.

Root Vegetable & Apple Slaw

(recipe from Clean Eating magazine)

1/2 tsp. sea salt, plus additional, to taste
1 golden beet, peeled and grated
3 to 4 multicolored carrots, peeled and grated
2 Granny Smith apples, grated
6 radishes, trimmed and grated
Ground black pepper, to taste

Dressing:
1/4 cup chopped unsweetened dried apricots
2 Tbsp. olive oil
1 Tbsp. peeled and grated ginger
1 Tbsp. minced shallot
2 tsp. fresh lemon juice
1 1/2 tsp. honey
3/4 tsp. sea salt, plus additional to taste

Prepare dressing:  In a small bowl, combine all dressing ingredients.  Set aside at room temperature.

Prepare slaw:  To a small saucepan, add 1/2 tsp. salt and 2 cups water; bring to a boil.  Add grated beet and blanch for 30 seconds, until water returns to a boil.  Drain and rinse with cold water.  Dry; add to a large bowl.  (Note: Blanching the beet helps to mellow its earthy flavor; skip this step if you prefer it raw.)

To bowl with the beet, add the carrots, apples, and radishes.  Add dressing and toss.  Season with additional salt and pepper, if desired.

(A food processor's grating attachment makes for quick preparation.  I used a raw beet - the gold beets are pretty mild in their earthiness. Eat the slaw over a bed of greens for a nice salad option.)

Shaved Cabbage Salad with Paprika Vinaigrette

(recipe from Food & Wine magazine)

1 small shallot, minced
2 Tbsp. Dijon mustard
1/4 cup fresh lemon juice
1/4 cup distilled white vinegar
1 tsp. honey
1 1/2 Tbsp. sweet paprika, plus more for garnish
1 cup extra-virgin olive oil
Kosher salt and pepper
One 3/4-lb. head each of green and red cabbage - halved, cored and shredded
1 large apple - peeled, cored and julienned
1 cup chopped parsely
1 cup chopped cilantro
1/2 cup snipped chives
1/2 cup julienned baby turnips
1/2 cup salted roasted pepitas
6 red radishes, thinly sliced

In a bowl, whisk the shallot with the mustard, lemon juice, vinegar, honey and the 1 1/2 Tbsp. of paprika.  Gradually whisk in the olive oil, then season with salt and pepper.

In a large bowl, toss the cabbages with the apple, parsley, cilantro, chives, turnips, pepitas, and radishes.  Add 1/2 cup of the dressing and toss well.  Season with salt and pepper and garnish with paprika.  Serve the additional dressing at the table. 

(It is helpful to shred the cabbages, apple, and turnips in a food processer using the shredding attachment.)

Quinoa Salad with Spring Vegetables

(recipe from Saveur magazine)

1 Tbsp. coconut oil
1 cup red quinoa
1/2 cup white wine
2 sprigs each tarragon and thyme (I used dried herbs)
1 cup frozen lima beans
1 cup frozen peas
3 Tbsp. lemon juice
3 Tbsp. olive oil
2 tsp. Dijon mustard
2 tsp. honey
Salt and pepper, to taste
5 radishes, sliced

In a medium saucepan, melt the coconut oil.  Add the quinoa and cook over moderate heat, stirring, until toasted, 2 minutes.  Add 1 1/2 cups water, the wine, and the herbs and bring to a boil.  Cover and simmer over low heat for 20 minutes.  Discard the herb sprigs.  Cool the quinoa to room temperature.

Meanwhile, in a saucepan of salted boiling water, cook the lima beans for 2 minutes.  Add the peas and cook for 1 minute longer.  Drain and transfer to a bowl of ice water; drain again.

In a large bowl, whisk the lemon juice, olive oil, mustard and honey; season with salt and pepper.  Stir in the quinoa, lima beans, peas and radishes.  Season with salt and pepper and serve.

Thai Veggie Salad

(recipe from PureWow)

Salad:
1 red bell pepper, thinly sliced
1 bunch scallions, thinly sliced
3 cups snow peas, thinly sliced
3 carrots, thinly sliced or shredded
1 bunch radishes, thinly sliced or shredded
1/4 red cabbage, thinly sliced or shredded
1/2 English cucumber, cut into strips
1 cup dried mango, thinly sliced
2/3 cup peanuts, chopped
3/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped

Dressing:
3 garlic cloves, minced
1-inch piece fresh ginger, minced
1 Tbsp. sesame oil (I used olive oil)
3 Tbsp. soy sauce
1 Tbsp. Sriracha sauce
1/2 cup seasoned rice-wine vinegar
1/3 cup peanut butter (I used tahini)

Make the salad:  Toss all the salad ingredients together in a large bowl.

Make the dressing:  In a medium bowl, whisk all ingredients together until the dressing is smooth.

Pour the dressing over the salad and toss to coat.  The salad gets better as it sits, and will keep up to three days in an airtight container in the fridge.

(Awesome salad!  I love chopping veggies, and that is a time-consuming part of this recipe.  I did use a food processor for the carrots.  Brought this salad to an island gathering by putting all the veggies mixed in a large ziplock bag and keeping the dressing separate in a small jar.  When ready for dinner, simply combined and served.  So easy!  A nice and convenient alternative to leafy greens for a salad, though you could probably serve this over a bed of leafy greens.  Everyone loved it!  Very flavorful.)

Hazelnut-Pear Salad with Radishes

(recipe from Whole Foods Market)

4 cups herb salad blend
2 medium radishes, trimmed and thinly sliced
1 Tbsp. white wine vinegar
2 medium Asian pears, diced and divided
1/4 cup dried apricots, thinly sliced and divided
1/2 cup hazelnuts, plus more for garnish, toasted, chopped, and divided
2 Tbsp. Dijon mustard

In a large bowl, combine the salad blend, radishes, half the pears, half the toasted hazelnuts, and half the apricots.  Set aside.

To make the dressing, place reserved pears, hazelnuts, and apricots in a blender along with vinegar, mustard, and 1/4 cup water.  Cover and puree until well combined and slightly thick, adding water, if needed, to reach the desired consistency.

Combine salad mixture and dressing and serve immediately.

(This dressing is wonderful!)

Roasted Fennel and Mushroom Salad with Radishes

(recipe from Cooks Illustrated magazine)

2 medium bulbs fennel (about 1 1/2 pounds), bulbs quartered, cored, and cut crosswise into 1/2-inch-thick slices, 1/3 cup fronds reserved and chopped
1 1/4 pounds cremini mushrooms, trimmed, cleaned, and cut into quarters if large or halved if medium
3 Tbsp. olive oil
salt & pepper
1/4 tsp. sugar
2 Tbsp. juice from 1 lemon
1 tsp. Dijon mustard
4 to 6 radishes, halved and sliced thin (about 3/4 cup)


Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500F.  Toss fennel and mushrooms with 2 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. pepper, and sugar in large bowl.  Remove baking sheet from oven and, working quickly, carefully transfer fennel and mushrooms to sheet and spread in even layer.  (Do not wash bowl.)  Roast until vegetables are tender and well browned on one side, 20 to 25 minutes (do not stir during roasting).

Meanwhile, whisk remaining tablespoon oil, lemon juice, mustard, 1/4 tsp. salt, and 1/8 tsp. pepper in now-empty bowl.

Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes.  Stir in radishes and reserved fennel fronds, transfer to serving platter, and serve.

Serves 4.

(I found this to keep ok in the fridge for a few days.  Really interesting mix of flavors and textures.  The fennel was a nice, soft, creamy consistency after roasting.  Love the mustard dressing, really made it pop!)

Crisp Fennel and Radish Salad

(recipe from Whole Foods Market)

Serves 6.

1 bunch red radishes
3 medium fennel bulbs
Juice and grated zest of 1 lemon
2 Tbsp. olive oil
salt and pepper

Trim roots and stems from the radishes and halve them lengthwise.  Slice into thin half-circles.  Put the radishes in a medium bowl. Trim feathery fronds from fennel bulbs and reserve for garnish.  Cut bulbs in half lengthwise and then into quarters.  Remove the tough core at the base of each quarter.  Slice each quarter crosswise as thinly as possible.  Add to the radishes.

Add the lemon juice and zest, olive oil, and salt and pepper to radishes and fennel.  Garnish with reserved fronds and serve.

(A tasty and simple salad, very spare - so you really have to like fennel and radishes.  I would recommend eating this pretty soon after making it.  I kept it in the fridge and ate it for several days for lunch at work, and, though the taste was still good, the salad got a little watery over time and the radishes kind of bled their color.  There was an online comment for this recipe which suggested adding dill, which sounds, and would probably taste, really good.)