Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette
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Contents |
[edit] Description
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[edit] Ingredients
- cabbage Salad
- 3/4 lb. napa or green cabbage, shredded (about 6 loosely packed cups)
- 1 cup Grated Carrot
- 1/2 cup thinly sliced scallion greens
- 8 oz. baked tofu, diced
- 1/3 cup chopped roasted peanuts
- Lemon-Soy Vinaigrette
- 2 Tbs. canola oil
- 1 Tbs. toasted sesame oil
- 1 1/2 to 2 Tbs. freshly squeezed lemon juice
- 1 tsp. Japanese soy sauce, or more to taste
[edit] Directions
1. To make cabbage Salad: Combine cabbage, carrot, scallion greens, tofu and peanuts in a large bowl, and set aside.
2. To make Lemon-Soy Vinaigrette: Combine oils, 1 1/2 tablespoons lemon juice and soy sauce in a small jar. Cover, and shake vigorously until thoroughly blended. Pour vinaigrette over slaw, and toss well. Season with more soy sauce and lemon juice, if needed.
