Cabbage Salad With Baked Tofu And Lemon-Soy Vinaigrette

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Ingredients

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

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