Salads
A fresh cabbage, vegetable, herb, and tofu salad dressed with rice vinegar and soy sauce.
Serves
4
Prep time
See recipe
Cook time
See recipe
Ingredients
- 4 cups finely chopped green cabbage
- 2–2½ cups finely chopped red cabbage
- ½ pound extra-firm tofu, cut into ¼-inch cubes
- ¼–½ pound button mushrooms, coarsely chopped
- 1 large carrot, peeled and coarsely shredded
- 1 rib celery, finely chopped
- 1 cup chopped fresh cilantro
- ½ bunch chopped fresh mint leaves
- ⅓ cup seasoned rice vinegar
- 2 tablespoons low-sodium soy sauce
- For garnish: 2 small bell peppers cut into thin rings, or ¼ red bell pepper, diced
Instructions
- Combine all ingredients except the garnish in a large bowl and toss well to distribute the vegetables, vinegar, and soy sauce evenly.
- Garnish the salad with the red peppers. Present at the table and toss again before serving.
Source: NuSci legacy recipe archive. External reference: http://www.vegparadise.com