By Tanya Sichynsky Hetty Lui McKinnon’s pasta and pickles salad.Credit...David Malosh for The New York Times. Food Stylist: ...

If you have leftover pickle juice, you can use it to pickle other vegetables, make dressings and cocktails and more. So save ...

Shape makes a big difference to how things taste. The key with this salad is to cut the veges nice and thin with a sharp knife so they can release their juiciness, while still retaining a bit of ...

Sprinkle over the tofu, remaining spring onions and sesame seeds and serve with the pickled ginger or place in the fridge until ready to eat.

Add the cooled red pepper spread on the bottom slices, then add two slices of fried tofu, sprinkle with pickles, salad leaves and sprouted seeds and top with the remaining slices of bread.