Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette
30 minutes or fewer
This is more of a side salad
rather than a full main course, although some people would enjoy it for a light lunch. This crisp salad tastes best when freshly made. Note that you have a choice of using Western or Chinese napa cabbage, which produce different results.
- ¾ lb. napa or green cabbage, shredded (about 6 loosely packed cups)
- 1 cup grated carrot
- ½ cup thinly sliced scallion greens
- 8 oz. baked tofu, diced
- ⅓ cup chopped roasted peanuts
- 2 Tbs. canola oil
- 1 Tbs. toasted sesame oil
- 1 ½ to 2 Tbs. freshly squeezed lemon juice
- 1 tsp. Japanese soy sauce, or more to taste
- To make Cabbage Salad: Combine cabbage, carrot, scallion greens, tofu and peanuts in a large bowl, and set aside.
- 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.
The tangy soy, sesame oil and lemon juice dressing adds flavor for a pairing with a Gewurztraminer from Columbia Winery.