Red Cabbage Slaw with Baked Tofu and Peanut Dressing Recipe

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 todays immersion blenders. Its so strong that it turns unpeeled ginger into a soft pulpmaking 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

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.
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.