Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette
Ingredients
- ==
- ¾ lb napa cabbage|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
- ? cup chopped roasted peanuts === Lemon-soy vinaigrette ===
- 2 tbsp canola oil
- 1 tbsp toasted sesame oil
- 1½ to 2 tbsp freshly squeezed lemon juice
- 1 tsp Japanese soy sauce, or more to taste
- ==
- Combine cabbage, carrot, scallion greens, tofu and peanuts in a large bowl, and set aside. === Lemon-soy vinaigrette ===
- Combine oils, 1½ 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.
This article uses material from the "Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License