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2. Make the slaw: Core the red and napa cabbages, quarter, and slice very thinly. Transfer to a large bowl. Fill the bowl with cold water to cover the cabbage. Swish the cabbage around with your hands so any dirt settles to the bottom of the bowl. Lift the cabbage, and transfer to a colander to drain. Place in a large bowl; set aside.

3. Using the large holes of a box grater, grate the turnip, daikon, and carrot. Add to the bowl of cabbage along with the scallions, red bell pepper, mint, and cilantro. Add the reserved dressing, and toss to combine. Cover with plastic wrap, and let sit at least 2 hours in the refrigerator, but preferably overnight. Serve chilled. The slaw will keep in refrigerator for up to 4 days.

tomato and corn tabbouleh salad

SERVES 8

1 cup bulghur wheat

3 cups boiling water

6 ears corn

½ cup extra-virgin olive oil

2 teaspoons coarse salt, or to taste

¼ teaspoon freshly ground pepper, or to taste

2 garlic cloves, or to taste, minced

Juice of 4 limes

4 large ripe tomatoes, diced

½ cup loosely packed fresh mint, finely chopped

½ cup loosely packed fresh flat-leaf parsley, finely chopped

¼ cup fresh chives, cut into small pieces

1. In a bowl, cover the bulghur with the boiling water. Let stand 45 minutes. Drain well; return to a bowl. Set aside.

2. Place the corn on a cutting board, and, using a sharp knife, carefully cut the kernels from the cob, taking care the corn does not roll as you work. Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add one-third of the corn, season with salt and pepper, and cook, stirring, until the corn is caramelized and golden, about 7 minutes. One minute before the corn is done, add one-third of the minced garlic, and mix with the corn. Transfer the corn to a baking pan to cool. When the corn is finished, deglaze the pan with a little lime juice; stir, using a wooden spoon, to loosen any browned bits on the bottom of the pan. Add to the corn. Repeat with the remaining corn 2 more times. Set aside for the corn to cool.

3. Combine the bulghur with the remaining 2 tablespoons oil, tomatoes, remaining lime juice, mint, parsley, and chives. Add the corn; mix well. Chill 30 minutes before serving. Adjust the seasoning with salt and pepper.

celery root rémoulade (celeri rémoulade)

SERVES 6

Traditional rémoulade is made with mayonnaise. We have lightened this traditional side dish with a lemony yogurt dressing.

1 medium celery root, about 12 ounces

1 Granny Smith apple

Juice of 1 lemon, about 2 tablespoons

½ cup nonfat plain yogurt

2 tablespoons heavy cream

4 teaspoons Dijon mustard

1 teaspoon coarse salt

¼ teaspoon freshly ground pepper

1. Peel the celery root; core the apple. Grate both on the large holes of a box grater. Place in a medium bowl, and toss with the lemon juice.

2. In another bowl, whisk together the yogurt, cream, Dijon, salt, and pepper. Add to the grated celery root and apple, and toss to combine. Refrigerate until ready to serve.

FIT TO EAT RECIPE PER SERVING: 61 CALORIES, 2 G FAT, 7 MG CHOLESTEROL, 9 G CARBOHYDRATE, 454 MG SODIUM, 2 G PROTEIN, 3 G FIBER

green papaya salad

SERVES 8

If you can’t find Vietnamese coriander, you can use fresh cilantro.

for the dressing

1 fresh red Thai chile, finely chopped

2 tablespoons Asian fish sauce

2 tablespoons sugar

Juice of 1 lime

for the salad

2 pounds green (unripe) papaya, peeled and seeded

12 sprigs fresh Vietnamese coriander, leaves and stems separated and stems coarsely chopped, plus 1 sprig for garnish

1. Make the dressing: Stir together chile, fish sauce, sugar, lime juice, and 3 tablespoons water in a medium bowl.

2. Make the salad: Thickly shred papaya with a mandoline or box grater. Transfer to a large bowl. Stir in coriander leaves and chopped stems. To serve, drizzle salad with dressing, and toss to combine. Garnish with a sprig of coriander.

radicchio-cabbage slaw with honey

SERVES 4

3 tablespoons