Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 head shredded white cabbage
1/2 head shredded red cabbage
4 green onions -- slivered
slivered pieces of fresh jicama
medium-firm tofu -- marinated in enough
flavored rice wine vinegar to absorb the
flavors -- about 1/3 cup to 1
1 cup tofu cube
1/2 cup olive or sunflower oil
1 1/2 tablespoons sesame oil
3 tablespoons red wine vinegar
2 cloves garlic -- peeled and diced or
pressed
3 tablespoons soy sauce
1/4 teaspoon The Zip
1/2 teaspoon Szechuan pepper -- optional
1/4 teaspoon sugar
Preparation:
Place the cabbage in a large salad bowl and add the onions and jicama.
Marinate the tofu about 30 minutes in the rice wine vinegar and then add it
all to the cabbage. In a measuring cup, whisk together the remaining
ingredients for the dressing and toss into the salad. Chopped salted peanuts
are also nice with this.
Nutritional Information:
257 Calories (kcal); 21g Total Fat; (68% calories from fat); 5g Protein; 17g Carbohydrate; 0mg Cholesterol; 3101mg Sodium
