Red Cabbage Slaw with Baked Tofu and Peanut Dressing
Nb persons: 6
Yield:
Preparation time: 30 minutes or fewer
Total time:
Source: Vegetarian Time
| This recipe showcases the power and versatility of the mini-chopper attachment that comes with today’s immersion blenders. It’s so strong that it turns unpeeled ginger into a soft pulp—making the ginger-infused peanut dressing for this salad a snap. Ingredient List Peanut Dressing | |
| 1 small clove | garlic, peeled |
| 2-inch piece fresh ginger, cut into eight pieces (peeling unnecessary) | |
| 1/3 cup | unsalted, nonhydrogenated peanut butter |
| 1 1/2 Tbs. | low-sodium tamari |
| 2 tsp. | packed light brown sugar |
| 1 tsp. | apple cider vinegar |
| Red Cabbage Slaw | |
| 1 8-oz. pkg. | Oriental-style baked tofu, cut into 1/2-inch dice |
| 6 cups | shredded red cabbage |
| 1 medium-sized | carrot, peeled and grated |
| 1/2 cup | thinly sliced green onions |
Directions
To make Peanut Dressing: Place garlic and ginger in mini-chopper beaker, and pulse until finely chopped. Add peanut butter, tamari, brown sugar, vinegar and 1/4 cup water, and blend until smooth. Thin with 1 Tbs. of water or more, if necessary, so that dressing is pourable.
To make Red Cabbage Slaw: Combine all ingredients. Pour dressing over salad, and toss to coat. Season to taste with salt and pepper, and serve.
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