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Asian Salad |
Recipe Ingredients:
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1/2 head shredded white cabbage
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1/2 head shredded red cabbage
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3-4 green onions, slivered
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slivered pieces of fresh Jicama
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medium-firm tofu, marinated in enough
flavored rice wine vinegar to absorb the flavors, about 1/3 cup to 1 cup tofu cube
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1/2 cup olive or sunflower oil
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1 1/2 tablespoons sesame oil
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3 tablespoons red wine vinegar
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2 cloves garlic, peeled and diced or pressed
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3 tablespoons soy sauce
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1/4 teaspoon The Zip or cayenne pepper
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1/2 teaspoon Szechuan pepper
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1/4 teaspoon sugar
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Place the
cabbage in a large salad bowl and add the
onions and jicama.
Marinate the tofu about 30 minutes in the
rice wine vinegar and then add it all to the
cabbage. In a measuring cup, whisk together
the remaining ingredients for the dressing
and toss into the salad.
Chopped salted peanuts are also nice with
this.
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Vegetables --
Asian -->
Salads -->
Side Dish -- Vegetarian |
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