Asian Salad Recipe

From Dorothy McNett's Recipe Book.

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Asian Salad

From Dorothy McNett's recipes at Crispy, smooth, sweet, sour,'s got it all!

1 small cake medium firm tofu, or seitan
2 tablespoons rice wine vinegar
1 teaspoon raw sugar
1/2 head shredded white cabbage
1/2 head shredded red cabbage
3-4 green onions, slivered
1 small can water chestnuts, drained and sliced
1/2 cup chopped salted peanuts, if desired.

for the dressing:
1/2 cup extra virgin olive oil
1 1/2 tablespoons sesame oil
3 tablespoons red wine vinegar
2 cloves garlic, finely diced
3 tablespoons soy sauce
1 teaspoon honey or raw sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon wasabi powder

Cut the tofu or seitan into evenly shaped bite sized pieces and toss with the rice wine vinegar and sugar. Marinate about 30 minutes to allow flavors to blend. Place the cabbage in a large salad bowl and add the onions, water chestnuts and peanuts. Add the marinated tofu mixture. In a measuring cup, whisk together the remaining ingredients for the dressing and toss into the salad.

Recipe created 1994-05-17.

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