|
|
|
|
|
|
|
Asian Salad |
Ingredients:
-
1/2 head shredded white cabbage
-
1/2 head shredded red cabbage
-
3-4 green onions, slivered
-
slivered pieces of fresh Jicama
-
medium-firm tofu, marinated in enough
flavored rice wine vinegar to absorb the flavors, about 1/3 cup to 1 cup tofu cube
-
1/2 cup olive or sunflower oil
-
1 1/2 tablespoons sesame oil
-
3 tablespoons red wine vinegar
-
2 cloves garlic, peeled and diced or pressed
-
3 tablespoons soy sauce
-
1/4 teaspoon The Zip or cayenne pepper
-
1/2 teaspoon Szechuan pepper
-
1/4 teaspoon sugar
|
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.
|
|
Vegetables --
Asian --Side Dish -- Vegetarian |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
