Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette

Ingredients

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  • 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

Directions

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  1. Combine cabbage, carrot, scallion greens, tofu and peanuts in a large bowl, and set aside.
  2. === Lemon-soy vinaigrette ===
  3. Combine oils, 1½ tablespoons lemon juice and soy sauce in a small jar.
  4. Cover, and shake vigorously until thoroughly blended.
  5. Pour vinaigrette over slaw, and toss well.
  6. 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