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½ cup mayonnaise, homemade or purchased (regular, low-fat, or fat-free)

¼ cup sour cream (regular, low-fat, or fat-free)

3 tablespoons lime juice

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon freshly ground black pepper

Several dashes of hot red pepper sauce to taste

One 2-pound head green cabbage, cored

1 medium green bell pepper, cored and seeded

2 medium mangoes, peeled, pitted, and chopped

1 medium jicama, peeled, quartered, and then cut into matchsticks

2 tablespoons packed chopped cilantro leaves

Whisk the mayonnaise, sour cream, lime juice, cumin, salt, pepper, and hot red pepper sauce in a large serving bowl.

Shred the cabbage and bell pepper through the large holes of a box grater or with the shredding blade of a food processor.

Toss the shredded vegetables, mangoes, jicama, and cilantro with the dressing. The salad can be

Variations: Add ½ teaspoon ground cinnamon with the cumin.

Add 1 or 2 seeded and chopped pickled jalapeño chiles with the mangoes.

Shiitake Slaw

Bok choy should have large, dark green leaves and small white stems; Napa cabbage heads should be tight, without any browned leaves. Makes 8 servings

1 tablespoon toasted sesame oil

6 ounces shiitake mushrooms, stems removed, caps thinly sliced

5 tablespoons soy sauce

3 tablespoons canola or peanut oil

3 tablespoons lime juice

1 teaspoon sugar

2 garlic cloves, crushed

One 1-pound head Napa cabbage, cored

8 ounces bok choy

¼ cup chopped unsalted roasted peanuts

2 tablespoons packed minced cilantro leaves

Heat a large skillet over medium heat. Swirl in the sesame oil, then add the mushrooms and cook until they give off their liquid and it evaporates to a glaze, about 4 minutes, stirring frequently. Set aside to cool for 15 minutes.

Whisk the soy sauce, oil, lime juice, sugar, and garlic in a large serving bowl.

Shred the cabbage and bok choy with the large holes of a box grater or with the shredding blade of a food processor. Alternatively, thinly slice the cabbage and bok choy.

Add the cabbage and bok choy to the dressing. Stir in the mushrooms and any oil in the pan as well as the peanuts and cilantro; toss well. The salad can be covered and stored in the refrigerator for up to 3 days.

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Luncheon Favorites

Here are the salads that come out of the fridge for a quick meal or the cooler for a picnic. Keep them well chilled until you serve them.

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(More Than Just) Tuna Salad

We like to dress up the usual fare with chutney, cashews, and grapes. Makes 4 servings (can be halved, doubled, or tripled)

¼ cup mayonnaise, homemade or purchased (regular, low-fat, or fat-free)

2 tablespoons mango chutney

2 teaspoons lime juice

½ teaspoon salt

¼ teaspoon freshly ground black pepper

A few dashes of hot red pepper sauce to taste

Two 6-ounce cans white tuna packed in water, drained

½ cup chopped toasted unsalted cashews

24 seedless red grapes, halved

2 celery ribs, thinly sliced

Whisk the mayonnaise, mango chutney, lime juice, salt, pepper, and hot red pepper sauce in a large bowl.

Stir in the tuna, cashews, grapes, and celery with a wooden spoon.

To store: Cover and refrigerate for up to 2 days.

Variations: Add 1 teaspoon celery seeds.

Add 1 teaspoon curry powder with the chutney; substitute lemon juice for the lime juice.

Substitute any flavor chutney you like for the mango chutney, including your own homemade.

Substitute chopped roasted unsalted peanuts, chopped toasted walnut pieces, or chopped toasted pecan pieces for the cashews.

Substitute 1 small green bell pepper, cored, seeded, and finely diced, for the celery.

Fresh Tuna Salad

This light, flavorful salad can stand in as a main course. Choose high-quality tuna that smells fresh and clean, preferably sushi-grade tuna. Makes 4 servings (can be halved, doubled, or tripled)

1 pound green beans, trimmed and halved (about 4 cups)

7 tablespoons olive oil, 6 tablespoons of it extra virgin olive oil

One 12- to 16-ounce tuna steak (about ½ inch thick)

2 tablespoons sherry vinegar

2 teaspoons