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This easy to make, vegetarian salad is a great, healthy alternative and makes a wonderfully flavorful summer meal addition. Enjoy!
Recipe 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
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1/4 teaspoon sugar
Directions:
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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.
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| Szechuan pepper or Szechwan pepper A Chinese tree or shrub (Zanthoxylum simulans) having aromatic bark, pinnately compound leaves, and spicy, two-valved, reddish, dry fruits. |
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