Combine all the ingredients.  Season to taste.  Mix well.  Serve over a green salad.

1. Cook the bacon over low heat until almost crisp.  Remove from the pan and drain on paper towel.
2. Add the garlic and turnip and saute until crisp tender in the bacon grease, scraping at the bottom of the pan to deglaze.
3. Add 2 tbsp of the white wine vinegar and cook 20 seconds.
4. Pour the garlic and turnip mixture into a large bowl to cool slightly.
5. Add the cabbage and sprinkle with the remaining vinegar. 
6. Add the arugula.
7. Season with salt and pepper to taste.
8. Toss well.
9. Check seasoning.  Serve.

1. Bring a large pot of water to boil.  Add the meat, garlic, bay leaves, herbs, onion, 1 tsp salt, and then reduce heat to medium. 
2. Let simmer uncovered for 1 hour.
3. Remove from the heat and drain discarding everything but the meat.  Shred the meat and place in a large bowl.
4. Add the habanero, tomato, cilantro, lime juice, and avocado.  Season with 1 tsp salt.
5. Mix well.
6. Serve with the romaine lettuce to wrap up and grab the mixture.

1. Cook the soba in salted boiling water.  Drain.  Chill.
2. Cook the egg like an omelet.  Cool Slightly.  Julienne.  Set aside.
3. Combine the sugar, soy sauce, vinegar, oil, sambal oelek, tahini, water, scallion, garlic, and ginger.  Mix well.
4. Add the daikon, cucumber, and egg to the noodles.
5. Pour on the sauce.  Serve at room temperature.

1. Toast the sesame seeds briefly and place in a large bowl.  Add the tomato, salt, and kale.
2. Knead the kale with the salt until wilted.
3. Toss in the remaining ingredients.
4. Serve.

1. Cook the rice noodles in hot water.  Drain.  Set aside.
2. Combine the cabbage, arugula, jalapeno, tomato, carrot, and basil.
3. Add the noodles.
4. Heat a skillet with the peanut oil.  Saute the turkey until cooked.  Season with salt and pepper.
5. Add the lime juice, fish sauce, and peanuts to the cabbage.
6. Add the turkey and toss well.
7. Serve.

1. Boil the potatoes in salted water for 10 minutes.
2. Drain and rinse thoroughly in cold water.
3. Let cool completely.
4. Combine the remaining ingredients and toss in the potatoes.
5. Mix well.  Season to taste.  Chill.  Serve.

1. Combine 3 cups water with 2 scallions, diced, 1 onion, the ginger, 1 tsp salt, and 1 tsp sugar.  Cover and bring to a boil.  Reduce the heat and simmer 15 minutes.
2. Add the chicken, cover and cook on medium low heat for 7 minutes.
3. Let cool in the liquid.
4. Meanwhile combine the soy sauce, the tahini, vinegar, cracked pepper, 1 tsp sambal oelek, 1 tbsp sugar, 1 scallion, minced, the garlic, sesame oil, cracked pepper, 1/4 tsp salt, chicken stock, and dry sherry.  Mix well.
5. Toss in the lettuce and bean sprouts and noodles.
6. Chop the chicken and toss with the salad.  Serve
7. Chop the chicken and toss with the salad.
8. Ser

1. Season the chicken with salt and pepper.  Combine with the remaining ingredients.
2. Toss well and season to taste.

1. Combine the sesame oil, soy sauce, rice vinegar, and brown sugar.  Mix well.  Set aside.
2. Combine the noodles, cucumber, chives, chili pepper, and then toss with some of the sauce.
3. Sprinkle on the sesame seeds.  Serve.