
East West Salad
Cool and refreshing, the East West Salad is also remarkably filling, thanks to the addition of ginger-grilled tofu. For the best flavor, marinate the tofu overnight in the tangy ginger inflected soy sauce. For my friends that are allergic to peanuts, I have substituted peanut butter for almond butter with incredible results. Macrobiotic and vegan, with a high content of raw organic ingredients, this is a quick and easy recipe that will make you smile and your body glow with health.
East West Salad with Sesame Dressing
4 cups napa cabbage, shredded
2 cups red cabbage, shredded
2 carrots, shredded
3 inch piece of daikon radish, julienned
4 cups ginger grilled tofu (recipe below)
1 cup Sesame Sauce (recipe below)
sprinkle of gomasio (optional)
Gingered Tofu:
1 12 oz pack of extra firm tofu
1/2 cup tamari sauce
1/4 cup brown rice vinegar
1/4 cup sesame oil
thumb size piece of ginger, minced
tbs canola oil
1. Whisk all the wet ingredients in a bowl. Toss the tofu in the sauce. Cover and chill for 3-4 hours, or better yet, overnight.
2. Preheat the oven to 400. Strain the tofu. Grease a baking sheet and lay the tofu on the sheet, grilling on each side for 5-7 minutes. Remove from the oven and set aside to cool.
Dressing
1/2 cup almond butter
1/2 bunch of cilantro (coriander)
thumb-size piece of ginger, minced
tsp sesame seeds
1/4 cup brown rice vinegar
1/4 cup agave syrup
4 tbs filtered water
3 tbs tamari sauce
1 clove garlicminced
2 tbs sesame oil
1. Whizz all the ingredients in a blender, pour into a bowl, and cover and chill in the fridge until you toss the salad.
Make the salad
1. Combine all the salad ingredients. Pour half the dressing onto the salad and toss lightly. Top with cubed tofu and serve.
Serves 6