Healthy Asian Salad - Vegetarian:
6/28/2010
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
  • 1/4 teaspoon sugar

    Directions: 

    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.
     
    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.