FROM VICTORIA MORGAN, ARTISTIC DIRECTOR OF THE CINCINNATI BALLET
“It contains things that don’t sound very sexy—the dressing is what really makes it!”
SERVES:
2 - 4
PREP TIME:
20 MIN
TOTAL TIME:
1 HR 40 MIN
INGREDIENTS FOR SALAD
1 cup shredded purple cabbage
1 cup shredded Napa cabbage
1 ½ cup spinach
16 oz extra-firm tofu cubed, drained & pressed
1/2 small turnip cut into thin strips
1 small cucumber cut the middle seeds out and then into quarter-rounds
1 cup shredded Napa cabbage
1 ½ cup spinach
16 oz extra-firm tofu cubed, drained & pressed
1/2 small turnip cut into thin strips
1 small cucumber cut the middle seeds out and then into quarter-rounds
INGREDIENTS FOR DRESSING
1 Tbsp peanut oil
2 Tbsp sesame seed oil
3 Tbsp rice vinegar
4 Tbsp soy sauce
2 Tbsp chopped mint
1 Tbsp grated ginger
Salt to taste
Chopped jalapeno peppers (seeds removed) to taste
1.5 Tbsp peanut butter - my favorite ingredient anytime anywhere
2 cloves chopped garlic
Handful of chopped up sweet basil
2 Tbsp sesame seed oil
3 Tbsp rice vinegar
4 Tbsp soy sauce
2 Tbsp chopped mint
1 Tbsp grated ginger
Salt to taste
Chopped jalapeno peppers (seeds removed) to taste
1.5 Tbsp peanut butter - my favorite ingredient anytime anywhere
2 cloves chopped garlic
Handful of chopped up sweet basil
DIRECTIONS
Mix the peanut oil, sesame seed oil, rice vinegar, soy sauce and peanut butter in the food processor or whisk it by hand. Add the mint, garlic, ginger, basil, jalapeno pepper to the liquid and stir. Salt to taste. Pour 2/3 of the dressing over the tofu and let it marinate for 1 to 15 hours. When ready, place vegetables in salad bowl, drain marinade from tofu and add to bowl with the remaining dressing and toss till everything is covered. YUM!
