About this Recipe
Based on your standard creamy slaw, this one has a tofu-sesame dressing that keeps it light and allows the cabbage’s texture and subtle flavor to shine rather than merely serving as a vehicle for the dressing.
The high fiber content of cabbage can help manage blood sugar levels. It’s an excellent source of vitamin C and K as well. The former plays a key role in the production of collagen, which among other functions helps maintain skin and bone health. As a cruciferous veggie, cabbage contains the health-promoting compound sulforaphane.
4 to 6 Serves
- 8 oz (225 g) silken tofu, drained
- 1/3 cup (38 g) sesame seeds, toasted
- 1/4 cup (60 ml) neutral oil (like avocado or grapeseed)
- 1 Tbsp (15 ml) lemon juice
- 3 garlic cloves
- 2 tsp ginger, chopped
- 1 Tbsp (15 ml) toasted sesame oil
- 1/2 Tbsp unseasoned rice vinegar
- 1 Tbsp (7 g) garlic powder
- 1 Tbsp (7 g) onion powder
- 1/4 tsp red chile flakes
- salt to taste
- 4 cups (300 g) napa cabbage, shredded
- 1 cup (100 g) carrots, julienned
- 1 cup (115 g) cucumber, julienned
- 1/2 cup (35 g) scallions, julienned
- 1 cup (115 g) baked or smoked tofu, julienned
- 1/2 cup (65 g) bamboo shoots, julienned
- 1/2 cup (35 g) water chestnuts, julienned
- 1/2 cup (10 g) mint leaves
- 1/2 cup (57 g) sesame seeds, toasted
Step 1Make the dressing: Blend everything together until smooth. Season to taste. (This makes about 1¼ cups / 300 ml of dressing.)
Step 2Make the slaw: In a large bowl, mix everything together, reserving a few mint leaves and sesame seeds for garnish. Toss with at least 1 cup of the dressing. Season to taste. Serve immediately.
Amanda Cohen is the chef-owner of Dirt Candy in New York City.
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