Recipes

Cabbage Salad

The blogger Orangette shared a nice recipe for cabbage salad with poultry. My wife adapted the recipe to work well with tofu. Besides being acceptable to vegetarians this change allows the salad to keep well in the fridge for up to a week, turning the dish in to nice summer-time snack that can be prepared in a large quantity on the weekend.

First, prepare the dressing:

1 large clove of garlic, pressed
3 Tbs sesame oil (or a mix of sesame and a neutral oil)
3 Tbs lime juice
1 Tbs rice vinegar
1 Tbs Braggs Liquid Aminos
2 Tbs sugar
1 tsp ground red chilies
1/2 to 1 tsp salt

The dressing will keep well in the fridge for a couple weeks, so you might prepare more than one batch at a time.

Next, prepare:

1 pound tofu, diced

Put the tofu in the dressing to marinate for a few minutes.

Meanwhile, prepare:

8 ounces sweet onion (1/2 to 1 onion), thinly sliced

Put the onion in the dressing to marinate for at least 15 minutes.

Meanwhile, prepare:

1.5 pounds red or green cabbage, thinly sliced

Don't use savoy cabbage, which is too tough.

Mix the cabbage into the rest of the salad and stir. Can serve immediately or chill in the refrigerator.