Fill Up with Greens

Asian-Inspired All-in-One Salad

I love the colors and textures in this salad, and how I can always change it up to suit my menu and the preferences of the family/guests eating it. It’s lightly dressed, so you can double the dressing if you’d like.

• 8 oz (225 g) shredded red cabbage
• ½ cup chopped fresh parsley
• ½ cup sliced scallions
• 1 large carrot, coarsely grated
• ½ firm but ripe avocado, diced
• ½ cup mango cubes (frozen is fine)
• 10 oz (280 g) Mehadrin Feta Cheese, cubed, or baked tofu cubes (recipe below)

Baked Tofu Cubes

• 300 g tofu, drained well
• 1½ Tbsp olive oil
• 1 Tbsp cornstarch
• ¾ tsp Himalayan salt
• ½ tsp garlic powder
• black pepper, to taste

Dressing

• 1½ Tbsp olive oil
• 1 Tbsp apple cider vinegar
• 1½ tsp soy sauce
• 2 tsp honey
• ½–1 tsp sesame oil
• ¼ tsp freshly ground ginger
• ⅛ tsp garlic powder
• black pepper, to taste

Garnish

• ½ cup roasted cashews
• black and white sesame seeds
• chow mein noodles (optional)

To prepare the tofu cubes: Preheat oven to 350°F (175°C). Cube tofu and place in a small bowl. Toss with olive oil. Sprinkle rest of ingredients and toss together. Turn onto a small tray lined with parchment paper. Bake for 15 minutes. Flip and bake another 15 minutes. Remove from oven and add to salad.

Shake all dressing ingredients together in a small container. This can be done a few days in advance.

To assemble, place all salad ingredients in a large bowl. Top with feta or tofu cubes. Drizzle with dressing. Garnish with cashews, sesame seeds, and chow mein noodles, if desired.