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Asian Salad


Course : Salads
Serves: 4
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Ingredients:


1/2 head shredded white cabbage

1/2 head shredded red cabbage

4 medium green onions -- slivered

1 medium slivered pieces of fresh jicama

1 piece medium-firm tofu -- marinated in enough

1 cup flavored rice wine vinegar to absorb the flavors

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 / Directions:


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

3 Kitchen's say:
  (2 1/4 Stars!)
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