Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette

Ingredients

Cabbage salad

• ¾ lb napa or green cabbage, shredded (about 6 loosely packed cups)
• 1 cup grated carrot
• ½ cup thinly sliced scallion greens
• 8 oz baked tofu, diced
• ⅓ cup chopped roasted peanuts

Lemon-soy vinaigrette

• 2 tbsp canola oil
• 1 tbsp toasted sesame oil
• 1½ to 2 tbsp freshly squeezed lemon juice
• 1 tsp Japanese soy sauce, or more to taste

Procedures

Cabbage salad

1. Combine cabbage, carrot, scallion greens, tofu and peanuts in a large bowl, and set aside.

Lemon-soy vinaigrette

1. Combine oils, 1½ tablespoons lemon juice and soy sauce in a small jar.
2. Cover, and shake vigorously until thoroughly blended.
3. Pour vinaigrette over slaw, and toss well.
4. Season with more soy sauce and lemon juice, if needed.