nutritional information


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

Red Cabbage Slaw with Baked Tofu and Peanut Dressing

Red Cabbage Slaw with Baked Tofu and Peanut Dressing

Serves 6

30 minutes or fewer

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. 
Peanut Dressing
  • 1 small clove garlic, peeled
  • 2-inch piece fresh ginger, cut into eight pieces (peeling unnecessary)
  • ⅓ cup unsalted, nonhydrogenated peanut butter
  • 1 ½ Tbs. low-sodium tamari
  • 2 tsp. packed light brown sugar
  • 1 tsp. apple cider vinegar
Red Cabbage Slaw
  • 1 8-oz. pkg. Oriental-style baked tofu, cut into ½-inch dice
  • 6 cups shredded red cabbage
  • 1 medium-sized carrot, peeled and grated
  • ½ cup thinly sliced green onions
  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.
October 2005

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