Napa Cabbage-and-Tofu Salad with Orange-Ginger Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This salad would also work well mounded on cellophane noodles if you're looking for a more substantial main dish. Or you could add a glass of wine and a dessert of fresh fruit for a light meal. Ingredients:
2 teaspoons grated orange rind |
3 tablespoons fresh orange juice |
1 tablespoon mirin (sweet rice wine) or slightly sweet white wine (such as riesling) |
1 tablespoon chopped fresh cilantro |
1 teaspoon minced peeled fresh ginger |
2 teaspoons rice vinegar |
1 1/2 teaspoons dark sesame oil |
1 teaspoon low-sodium soy sauce |
1/4 teaspoon salt |
4 cups water |
1 (2-inch) slice peeled fresh ginger |
2 cups broccoli florets |
4 cups thinly sliced napa (chinese) cabbage |
1/4 cup thinly sliced green onions |
10 snow peas, trimmed and cut lengthwise into thin strips |
1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes |
2 teaspoons sesame seeds, toasted |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. To prepare the vinaigrette, combine the first 9 ingredients in a small bowl; stir well with a whisk, and set aside.
2. To prepare the salad, bring the water and ginger slice to a simmer in a large saucepan; add broccoli florets. Cook 1 minute. Add the cabbage, green onions, and snow peas; cook 30 seconds. Drain and rinse with cold water; drain well. Place the cabbage mixture on several layers of paper towels, and cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine broccoli mixture, tofu, sesame seeds, salt, and pepper in a large bowl. Add vinaigrette, tossing to coat.
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