January 16, 2011

Thai Peanut Cabbage Salad with Marinated Tofu

Do me a favor - believe me when I say that this is one of the most delicious recipes I've ever come across/retooled to my own taste.

This one was inspired by Heidi's Yin & Yang Salad - I first made this salad following her recipe exactly, but then I decided to add a bit of my own flair. Broccoli! Brussel sprouts! Brown Rice!

I used this very good recipe for gingered tofu, but for those of you who are anti-tofu you can substitute shredded chicken. Regardless, if you plan to use the ginger marinade note that it takes overnight to fully marinate - so allow for the extra time.

Thai Peanut Cabbage Salad with Marinated Tofu

3 Cups Purple Cabbage, shredded
2 Cup Brussel Sprouts, sliced
2 Carrots, julienned
1 head Broccoli, cut into florets/small pieces
Half a cucumber, sliced in half with the seeds removed
5 Green Onions, thinly sliced on the diagonal
1 Cup Brown rice, cooked 
1 Cup  Peanut Sesame Dressing (recipe here)
Gingered Tofu / Shredded Chicken / Other Protein

Blanch the broccoli and brussel sprouts for a couple minutes - just to soften them a bit. 
Combine all ingredients in large bowl, add dressing, toss to coat. Serve to husband - who actually loves the gingered tofu! Hallelujah.


  1. This looks fab! I think I'll try it for lunch this week!

  2. I don't know what this is... but I LOVE it!

  3. Sadly the links for the gingered tofu and the peanut sesame dressing don't work. Wish I could make it. The pictures look delicious.


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