Preparation time: 10-30 minutes, depending on type of tool used for shredding and cutting. Serves 4-6
This salad can be a meal in itself, especially with the addition of tofu. Simplify the preparation by using a food processor or Kyocera ceramic slicer for the cabbage, and a food processor for the carrots. It is preferable to shred and slice these veggies yourself instead of buying pre-shredded packaged veggies because cabbage and many other vegetables begin to lose nutrients once they are shredded. The proportions don't have to be exact. Use more of what you like.
5 cups won bok, shredded (about 1 head)
1 cup matchstick-cut carrots (a food processor makes this easier)
1 cup fresh mung bean sprouts
1/2- 1 cup broccoli stalks, peeled and cut into matchsticks (optional)
1 (12-20 oz.) block firm tofu (organic or non-GMO)
1/3 cup slivered almonds OR chopped dry-roasted peanuts
1/4 teaspoon crushed dried red chili pepper
1/2 teaspoon sea salt OR Bragg Liquid Aminos
2 Tbsp. Toasted Sesame Oil
2 Tbsp. Honey Ginger Balsamic Vinegar
Combine all dressing ingredients in a small jar. Screw lid on tight. Shake well. Pour over salad. Store any remaining dressing in refrigerator.
From the heart and imagination of Rebecca Woodland, The Blonde Vegetarian. https://rebeccawoodland.net
Comments will be approved before showing up.
This recipe is pretty and satisfying enough to entertain with, yet easy enough to whip up on a weeknight. This was one of my favorite childhood dishes with the creamy delicious cheese sauce enveloping the shells, topped with a flavorful zesty tomato sauce. Serve alongside a simple garden salad with a classic Extra Virgin Olive Oil & Balsamic dressing.
Sign up for our newsletter to receive the freshest news!