Asian-Inspired All-in-One Salad

Asian-Inspired All-in-One Salad

The vibrant colors in this salad and the combo of crunchy, creamy, sweet, and savory make this salad really appealing. You can adapt the ingredients, quantities, and toppings to suit your family’s tastes. It’s lightly dressed, so you can double the dressing if you prefer. A feast for the eyes and the palate!

SERVES 6

SALAD

• 8 oz (225 g) shredded red cabbage
• ¹⁄₂ cup chopped fresh parsley
• ¹⁄₂ cup sliced scallions (approx. 1scallion)
• 1 large carrot, coarsely grated
• ¹⁄₂ firm but ripe avocado, diced
• ¹⁄₂ cup mango cubes (frozen is fine)

BAKED TOFU CUBES

• 10.5 oz (300 g) tofu, drained well
• 1¹⁄₂ Tbsp olive oil
• 1 Tbsp cornstarch
• ³⁄₄ tsp Himalayan salt
• ¹⁄₂ tsp garlic powder
• black pepper, to taste

DRESSING

• 1¹⁄₂ Tbsp olive oil
• 1 Tbsp apple cider vinegar
• 1¹⁄₂ tsp soy sauce
• 2 tsp honey
• ¹⁄₂–1 tsp sesame oil
• ¹⁄₄ tsp freshly ground ginger
• ¹⁄₈ tsp garlic powder
• black pepper, to taste

GARNISH

• 1/2 cup roasted cashews
• black and white sesame seeds
• chow mein noodles (optional)

To make the tofu cubes: Preheat oven to 350°F (175°C).

Cube tofu and place in small bowl. Toss with olive oil. Sprinkle with remaining ingredients and toss together.

Turn onto a small pan lined with parchment paper. Bake for 15 minutes.