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Thai-Style Slaw with Sesame-Ginger Dressing

July 01, 2018

Thai-Style Slaw with Sesame-Ginger Dressing

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)

  • Scallion (green onion), cut into 1 1/2-inch julienne pieces
  • EACH fresh basil leaves, mint leaves, cilantro

1/3 cup slivered almonds OR chopped dry-roasted peanuts

  1. Drain tofu. Fold a kitchen towel in half length-wise, place tofu at the end nearest you. Roll it up snugly in the towel and set it aside.
  2. Wash, shred, and slice vegetables. Chop or tear herbs.
  3. Combine all ingredients EXCEPT tofu and nuts in a large bowl.
  4. Make the dressing.
  5. Unwrap tofu. (The towel will be saturated.) Cut tofu into 1/2-inch cubes. Place cubes in a bowl. Pour dressing over tofu cubes. Make sure the dressing covers the tofu. Let marinate for a few minutes.
  6. Pour tofu and dressing over salad. Put on disposable gloves. Toss gently with hands.
  7. Sprinkle with nuts and garnish with any remaining herbs.

Sesame-Ginger Dressing

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.        

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