Asian Salad

Course : Salads
Serves: 4
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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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