• Choose a category
• All
• Classic-Fiction

Serves 6–8

Like most main-course salads, we think of pasta salads as summer dishes. But made with hearty tortellini and colorful red cabbage and carrots, this salad fits the bill for a lovely winter dish. Tortellini is a child-friendly ingredient — I like to bring this dish to potlucks where I suspect the kids won’t find other foods they will like.

1 (20-ounce) package fresh or frozen (not dried) tortellini

3 tablespoons extra-virgin olive oil

¼ head red cabbage, shredded

1–2 carrots, peeled and shredded

1 large shallot or ¼ red onion, finely diced

1 cup pitted kalamata or Niçoise olives Finely grated zest and juice of 1 lemon

Salt and freshly ground black pepper

1 Bring a large pot of salted water to a boil. Cook the tortellini in the boiling water until tender throughout. Drain. Rinse briefly under cool running water. Drain well. Transfer to a large bowl and toss with the oil.

2 Add the cabbage, carrots, shallot, olives, and lemon zest, and toss well. Add the lemon juice and season with salt and pepper. Toss again. Taste and adjust the seasoning.

3 Let the salad stand for about 15 minutes before serving to allow the flavors to develop.

Chinese-Style Chicken Salad

Serves 6

My favorite way to serve this salad is as a filling for a wrap that has been brushed with hoisin sauce. It can also be served as a filling for lettuce cups, or set out on a table with an array of other salads or Chinese-inspired dishes. Incidentally, it is also a good way to use leftover chicken, something I find myself with whenever I make chicken broth.

NOODLES

2 ounces cellophane noodles

1 tablespoon Asian sesame oil

¼ teaspoon salt

DRESSING

3 tablespoons soy sauce

2 tablespoons Asian sesame oil

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 teaspoon Chinese chili paste with garlic

1 (1½-inch) piece fresh ginger, peeled and minced

1 garlic clove, finely minced

SALAD

2 cups shredded cooked chicken

3 cups finely chopped napa or Chinese cabbage

1 large carrot, peeled and shredded

1 (4-inch) piece daikon radish or 1 small turnip, peeled and shredded

¼ cup chopped fresh cilantro (optional)

2 scallions or 1 shallot, finely chopped

1 tablespoon sesame seeds

1 Soak the noodles in hot water to cover for 10 minutes while you bring a small pot of water to a boil. When the water boils, add the noodles and boil until tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking. Toss with the sesame oil and salt and set aside.

2 To make the dressing, whisk the soy sauce, sesame oil, hoisin sauce, vinegar, chili paste, ginger, and garlic until well blended.

3 Combine the chicken, cabbage, carrot, daikon, cilantro, if using, and scallions in a large bowl. Add the dressing and toss to coat.

4 Arrange the cellophane noodles on a platter. Mound the chicken salad on top. Sprinkle with the sesame seeds and serve.

Kitchen Note: Cellophane noodles, also called glass noodles or bean threads, are made from mung-bean starch. They are found wherever Asian foods are sold. If you can’t find them, use rice noodles instead, or omit altogether.

Chinese Vegetable Pickles

Serves 4–6

This makes a great side dish to add to any meal, but particularly one with an Asian theme. The pickle eaters in my household make short work of this one, but it will keep for up to 2 weeks in the refrigerator.

1 (8-inch) piece daikon radish or 1 turnip, peeled and cut into matchsticks

2 carrots, peeled and cut into matchsticks

6 leaves napa or Chinese cabbage, thinly sliced (about 2 cups)

1 tablespoon salt

¾ cup rice vinegar

¾ cup sugar

2 garlic cloves, minced

2 thin slices fresh ginger

1 teaspoon crushed red pepper flakes

1 Combine the daikon, carrot, and cabbage in a large mixing bowl. Sprinkle with salt and mix well. Let stand for 30 minutes.

2 Meanwhile, combine the vinegar, sugar, garlic, ginger, and red pepper flakes in a non-reactive saucepan. Bring to a boil, stirring to dissolve the sugar, then reduce the heat and simmer for 5 minutes. Let cool completely.

3 Transfer the vegetables to a colander,