Red Cabbage Slaw with Baked Tofu and Peanut Dressing

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. 

  • 6Servings


Peanut Dressing

  • 1 small clove garlic, peeled
  • 2-inch piece fresh ginger, cut into eight pieces (peeling unnecessary)
  • 1/3 cup unsalted, nonhydrogenated peanut butter
  • 1 1/2 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 1/2-inch dice
  • 6 cups shredded red cabbage
  • 1 medium-sized carrot, peeled and grated
  • 1/2 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.

Nutrition Information

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