Asian-Inspired Silky Salad

Modern vegetarian Asian-inspired salad in a sleek bowl, featuring red cabbage, carrots, bell peppers, cucumber, cilantro, with glazed tofu topped with peanuts and sesame seeds.
Asian-Inspired Silky Salad

Introduction

Dive into the essence of today's silky, vibrant salad with this special recipe that combines crisp textures, refreshing flavors, and a touch of Asian flair. Perfect for any day that needs a burst of freshness and color.

Ingredients

  • 1 cup of thinly sliced red cabbage
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cucumber, sliced into thin ribbons
  • 1 small bunch of fresh cilantro, chopped
  • 1/4 cup of roasted peanuts, crushed
  • 1 block of firm tofu, pressed and cut into small cubes
  • 2 tablespoons sesame oil
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 1 small garlic clove, minced
  • 1 teaspoon maple syrup
  • Sesame seeds for garnish

Instructions

  1. In a large mixing bowl, combine the red cabbage, carrot, red bell pepper, cucumber, and cilantro.
  2. Heat sesame oil in a pan over medium heat and add the tofu cubes. Cook until golden on all sides, about 5-7 minutes, then add soy sauce and maple syrup, cooking for an additional 2 minutes.
  3. In a small bowl, whisk together rice vinegar, grated ginger, and minced garlic to make the dressing.
  4. Pour the dressing over the vegetables and toss well to coat.
  5. Add the cooked tofu to the salad and mix gently.
  6. Sprinkle crushed peanuts and sesame seeds over the top before serving.

Enjoy this delightful, nourishing salad as a standalone meal or as a beautiful side to a more elaborate dish. It's sure to brighten your day and tantalize your taste buds with every bite!

Hiroshi

Additional Information
NutritionfactsCalories: 200, Fat: 10g, Carbohydrates: 18g, Protein: 12g 
Preparation Time20 minutes 
Allergy InformationContains soy, peanuts, and sesame.