Cabbage Salad With Baked Tofu And Lemon-Soy Vinaigrette

More from this source


Add a comment


3/4 lb. napa or green cabbage, shredded (about 6 loosely packed cups)

1 cup grated carrot

1/2 cup thinly sliced scallion greens

8 oz. baked tofu, diced

1/3 cup chopped roasted peanuts

2 Tbs. canola oil

1 Tbs. toasted sesame oil

1 1/2 to 2 Tbs. freshly squeezed lemon juice

1 tsp. Japanese soy sauce, or more to taste

You might also like

Baked Trout With Broccoli, Apple, And Fennel Slaw
Whole Living
Cheesy Slaw Quiche
Dine & Dish
Meatloaf Patties With Carrot Slaw
Every Day with Rachael Ray
Black Bean Burgers With Fiesta Slaw
Parade Magazine
Baked Flounder With Orange-Jicama Slaw
Every Day with Rachael Ray
Asian turkey burgers with spicy slaw
Ham & Cheese Coleslaw
Kraft Foods
Oven-Fried Pork Cutlets With Apple Slaw
Betty Crocker
Chicken Mango Slaw
David Lebovitz
Cabbage And Lime Salad With Roasted Peanuts
smitten kitchen