08 Jul Asian Tofu Salad with Carrot Ginger Dressing
Salad Ingredients for Asian Tofu Salad
- 6 cups chopped romaine lettuce
- 1 cup shredded purple cabbage
- 1 cup chopped cucumber
- ½ cup shelled organic frozen edamame, thawed
- 8 oz baked organic teriyaki tofu, cut into small cubes
- ½ cup whole grain of your choice, cooked as directed
- ¼ cup chopped almonds
- 2 scallions, chopped or more
- 2 Tbsp sesame seeds
Chop and prepare all ingredients above and place together in a bowl. If making ahead of time mix together and place in the refrigerator but wait until you are ready to serve before adding the dressing.
Ingredients for Carrot Ginger Dressing
- 1 cup grated carrot
- ¼ cup avocado oil
- 2 Tbsp liquid Aminos
- 2 Tbsp rice vinegar
- 2 Tbsp mince ginger
- 2 Tbsp water
- 1 Tbsp toasted sesame oil
- 2 tsp minced garlic
- 2 tsp honey
- ½ tsp turmeric
- 1/8 tsp black pepper
Put all the ingredients into a blender and blend until smooth. Add dressing and mix well when ready to serve. The dressing can be made ahead of time and stored in the refrigerator.
Use organic ingredients whenever possible or at least try to follow the clean fifteen/dirty dozen guidelines.
This salad will leave you wanting for more; delicately sweetened that is just enough to say I love you and layered with hints of Asia that transport you on a culinary journey. When choosing a grain, you may have some left over from another meal or pick your favorite to cook special. Rice is my favorite grain for this dish but using red or black rice really contrasting color to the greens.
Be creative with your salad preparations. In the above photo I did half red rice and half black. I also added radishes and baby kale because that was my garden’s offering of the day. Feel free to change it up a bit and be creative each time you prepare the salad. Consider Alfalfa sprouts, red onion, broccoli, chick peas, or green peas to substitute or add to the above ingredients. Have fun and enjoy!