Recipe by Brynie Greisman

Asian-Inspired All-in-One Salad

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Asian-Inspired All-in-One Salad
Parve Parve
Medium Medium
6 Servings
Allergens

Contains

- Tree nuts - Soy - Sesame - Gluten - Wheat
50 Minutes
Diets
- Vegetarian - Pescatarian - Low Carb

The vibrant colors in this salad and the combo of crunchy, creamy, sweet, and savory make this salad really appealing. You can adapt the ingredients, quantities, and toppings to suit your family’s tastes. It’s lightly dressed, so you can double the dressing if you prefer. A feast for the eyes and the palate!

Ingredients

Salad

  • 8 ounces (225 grams) shredded red cabbage

  • 1/2 cup chopped fresh parsley

  • 1/2 cup sliced scallions (approximately 1 scallion)

  • 1 large carrot, coarsely grated

  • 1/2 firm but ripe avocado, diced

  • 1/2 cup mango cubes (frozen, such as Beleaves, is fine)

Baked Tofu Cubes

  • 10 and 1/2 ounces (300 grams) tofu, drained well

  • 1 and 1/2 tablespoons olive oil

  • 1 tablespoon cornstarch

  • 3/4 teaspoon himalayan pink salt

  • 1/2 teaspoon garlic powder

  • black pepper, to taste

Dressing

  • 1/4 teaspoon freshly ground ginger

  • 1/8 teaspoon garlic powder

  • black pepper, to taste

Garnish

  • 1/2 cup roasted cashews

  • black and white sesame seeds

Directions

Prepare the the Tofu Cubes

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Cube tofu and place in small bowl.

3.

Toss with olive oil. Sprinkle with remaining ingredients and toss together.

4.

Turn onto a small pan lined with Gefen Parchment Paper. Bake for 15 minutes. Flip and bake another 15 minutes. Set aside.

5.

Place all dressing ingredients in a small container and shake well. This can be done a few days in advance.

Tips:

To drain the tofu, place it on a plate lined with paper towels. Cover with paper towels and place a few heavy cans on top. Repeat once more until all the water is absorbed. This, and the addition of cornstarch, ensures a crispy end result.

To Serve

1.

Layer the salad components in a large bowl. Top with baked tofu cubes (or cubed Mehadrin feta cheese, if you prefer).

2.

Immediately before serving, drizzle with dressing.

3.

Garnish with cashews, sesame seeds, and chow mein noodles, if desired.

4.

Alternatively, prepare a salad bar: Place each salad ingredient in a pile on a large plate/serving dish. Serve add-ins, dressing, and garnish on the side.

Credits

Food and Prop Styling by Renee Muller
Photography by Chavi Feldman

Recipe tags

all in one asian avocados brynie greisman creamy crunchy mango salad savory sesame seeds sweet tofu
Asian-Inspired All-in-One Salad

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