Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette Recipe

Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette

SERVES 4

30 minutes or fewer

30 MINUTES OR LESSThis 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.

Cabbage Salad

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

Lemon-Soy Vinaigrette

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.

Wine Suggestions
The tangy soy, sesame oil and lemon juice dressing adds flavor for a pairing with a Gewurztraminer from Columbia Winery.