Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette
Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salad | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Cabbage Salad
- 3/4 lb. napa or green cabbage, shredded (about 6 loosely packed cups)
- 1 cup grated carrot
- 1/2 cup thinly sliced scallion greens
- 8 oz. baked tofu, diced
- 1/3 cup chopped roasted peanuts
- Lemon-Soy Vinaigrette
- 2 Tbs. canola oil
- 1 Tbs. toasted sesame oil
- 1 1/2 to 2 Tbs. freshly squeezed lemon juice
- 1 tsp. Japanese soy sauce, or more to taste
- =
Directions
1. To make Cabbage Salad: Combine cabbage, carrot, scallion greens, tofu and peanuts in a large bowl, and set aside.
2. To make Lemon-Soy Vinaigrette: Combine oils, 1 1/2 tablespoons lemon juice and soy sauce in a small jar. Cover, and shake vigorously until thoroughly blended. Pour vinaigrette over slaw, and toss well. Season with more soy sauce and lemon juice, if needed.