Napa Cabbage

Topping Napa cabbage and radishes with a distinctively tangy dressing results in a salad that's as lively as it is simple.

Quick-pickled cabbage has a refreshing crunch, with a light saltiness enhanced by umeboshi (Japanese salted plums with purple shiso).

Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.

Editor's note: The recipe and introductory text below are from Bikini Bootcamp: Two Weeks to Your Ultimate Beach Body, by Melissa Perlman and Erica Gragg. This fabulous salad is the most requested recipe in our Bikini Bootcamp repertoire! It works great with either grilled fish or chicken, and over the course of the program, you'll enjoy it both ways. It packs quality nutrition into very few calories, plus it delivers a hefty dose of healthy fiber to fill you up so you're never hungry. We guarantee that you'll be making it long after these two weeks are up!

Sukiyaki The term comfort food might have been coined for this bowl of rich, home-style broth surrounding thinly cut beef and a selection of Asian vegetables. The traditional accompaniment of beaten egg makes a silky dipping sauce.

Once separated from the ribs, the pale green leaves of the under-appreciated Napa cabbage are delicate and mild. Tossed with a lemony dressing, creamy avocado, and tiny tomatoes, they make a great cold-weather salad.

Chef Ming Tsai created this recipe for Epicurious's Wine.Dine.Donate program. Serve the potstickers with his dim sum dipper and cranberry-teriyaki glaze.

Ellen Chao from Manhattan Beach, CA, writes: "I make this salad when I entertain guests. It looks impressive and tastes delicious. My kids love it, too — especially with the fried wonton skins." When chicken Caesar loses appeal, this salad, with its soy dressing and fried wontons, is a substitute worth the betrayal.

Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here. I'm always on the lookout for food that can satisfy my need for CRUNCH! Jicama (pronounced HEE-kah-mah), a root vegetable, was one of my favorite discoveries on my first trip to the American Southwest; it arrived there via Mexico. Now you can buy it in many supermarkets across the country; a jicama is about the size of a grapefruit and has a thin brown skin. Crisp as a Granny Smith apple, freshly cut jicama makes perfect slaw.

Baechu Kimchi _ Editor's note: The recipe and introductory text below are excerpted from Eating Korean by Cecilia Hae-Jin Lee and are part of our story on Lunar New Year. This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with everything from meats to noodles. You will need a one-gallon glass jar or four 1-quart jars. _

While I love a shrimp cocktail, this I think has a slight, elegant edge. The hot, green mustardy horseradish, the wasabi paste, is not so hard to find these days but you could always substitute a small dollop of Colman's English mustard in its place I suppose. Similarly, you could shred some little Boston lettuce should you have difficulty locating the Chinese leaves.

The health benefits: nearly a fifth of the RDA for vitamin C in 1/2 cup raw cabbage; magnesium from the zucchini; eggplant offers fiber.

We love the homey quality and clean flavors of this colorful soup.

In Malaysian cuisine, at least one pickled dish (acar) is offered with every meal — it provides a bold flavor contrast to the other dishes. Our recipe isn't traditional, but it serves the same purpose.

Serve this salad with grilled meats; it's especially great with spare ribs.

For a colorful presentation, serve the salad in red cabbage leaves.

Can be prepared in 45 minutes or less.