Crunchy Tofu Cabbage Salad

During Christmas break, I was grocery shopping with my mom and she sent me into the produce area with one goal in mind, pick up 4 bags of coleslaw. When I asked, WHY in the world we need FOUR bags of chopped cabbage in the middle of December she answered “Your father is addicted to cabbage.”

I laughed, it’s true though, my dad eats cabbage with almost every meal, usually in raw chopped form with dressing on it, or wrapped in a tortilla with other goodness. He uses cabbage instead of any other leafy green because he loves how it tastes and it stores well. Who could blame him really, cabbage is one of my favorite foods too. And not to go all nutritional on you, but it’s packed full of healthy things, Vit C, the B-complex not to mention lots of fiber!

My sweet friend Sarah makes a Teriyaki chicken salad that this recipe is reminiscent of.

I loaded this recipe up with healthy oils, from almonds to seasame seeds, even sunflower seed oil, it’s vegan too! Mmmm. It’s good, even better the next day around. Great large crowd side dish.

Crunchy Tofu Cabbage Salad

1 head of green cabbage, chopped (but for kicks and giggles feel free to do half red & half green)

5 green onions, chopped

1 cup carrots, shredded

3/4 cup sliced almonds

2 packages ramen noodles, broken up

1 package Trader Joes Teriyaki fried tofu, cubed

1/4 cup  toasted sesame seeds

1/2 cup sunflower oil

1/3 cup low sodium soy sauce (Trader Joe’s is THE BEST soy sauce Evah!)

3 TB white vinegar

3 TB honey

2 TB sugar

Toss cabbage, onions, carrots, noodles, tofu and sesame seeds together, mix gently. Mix oil, soy sauce, vinegar, honey and sugar together, pour on top of cabbage mixture. Toss together until incorporated, refrigerate overnight for best results.

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