Skip to main content

Red Cabbage Slaw with Baked Tofu and Peanut Dressing

30 minutes or fewer
 
This recipe showcases the power and versatility of the mini-chopper attachment that comes with today’s immersion blenders. It’s so strong that it turns unpeeled ginger into a soft pulp—making the ginger-infused peanut dressing for this salad a snap. 

Ingredients: 

Ingredient Set Name: 

Peanut Dressing

Ingredients: 

Ingredient Line: 
1 small clove garlic, peeled
Ingredient Line: 
2-inch piece fresh ginger, cut into eight pieces (peeling unnecessary)
Ingredient Line: 
⅓ cup unsalted, nonhydrogenated peanut butter
Ingredient Line: 
1 ½ Tbs. low-sodium tamari
Ingredient Line: 
2 tsp. packed light brown sugar
Ingredient Line: 
1 tsp. apple cider vinegar

Ingredient Set Name: 

Red Cabbage Slaw

Ingredients: 

Ingredient Line: 
1 8-oz. pkg. Oriental-style baked tofu, cut into ½-inch dice
Ingredient Line: 
6 cups shredded red cabbage
Ingredient Line: 
1 medium-sized carrot, peeled and grated
Ingredient Line: 
½ cup thinly sliced green onions

Instructions: 

  1. To make Peanut Dressing: Place garlic and ginger in mini-chopper beaker, and pulse until finely chopped. Add peanut butter, tamari, brown sugar, vinegar and 1/4 cup water, and blend until smooth. Thin with 1 Tbs. of water or more, if necessary, so that dressing is pourable.
  2. To make Red Cabbage Slaw: Combine all ingredients. Pour dressing over salad, and toss to coat. Season to taste with salt and pepper, and serve.

Nutrition Information: 

Calories: 
186
Protein: 
11 g
Total Fat: 
10 g
Saturated Fat: 
1 g
Carbohydrates: 
13 g
Cholesterol: 
mg
Sodium: 
452 mg
Fiber: 
4 g
Sugar: 
7 g
Yield: 
Serves 6