Cabbage, Tofu & Edamame Salad
Dive into the freshness with this crunchy, protein-packed salad. Combining the vibrant flavors of cabbage, tofu, and edamame, this salad is perfect for a light lunch or as a nutritious side dish. Dressed in a flavorful soy-sesame vinaigrette, it’s a delightful way to enjoy healthy eating.
Crisp & Colorful Cabbage, Tofu & Edamame Salad
Ingredients
Salad:
- 2 cups purple cabbage thinly sliced
- 2 cups green cabbage thinly sliced
- 1 cup firm tofu diced
- 1 cup edamame shelled
- 1 red bell pepper thinly sliced
- 2 tbsp sesame seeds
- Fresh cilantro leaves for garnish
Dressing:
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup
- 1 garlic clove minced
- 1 tsp ginger grated
Instructions
- Prepare the Tofu: Press the tofu to remove excess water, then dice. Grill tofu in a non-stick pan until golden brown. Set aside to cool.
- Prepare the Vegetables: Thinly slice the purple and green cabbage, and red bell pepper. Cook edamame according to package instructions, then cool.
- Make the Dressing: Whisk together soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger in a small bowl.
- Assemble the Salad: In a large bowl, combine all salad ingredients. Drizzle the dressing over the salad and toss to coat evenly.
- Garnish and Serve: Sprinkle sesame seeds and fresh cilantro leaves on top. Serve immediately or chill in the refrigerator before serving.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Adjust the sweetness of the dressing as per your taste.