Asian-style Cabbage Slaw w/Tofu and Crunchy Ramen

October  5, 2014
0 Ratings
  • Serves 8-10 as a side, 4 as a main course
Author Notes

This is our go-to recipe for a hot summer potluck, and makes a great dinner on those nights when you just don't want to heat up the kitchen. It's good as a stand-alone light meal with the tofu and cashews for protein, but also makes a nice side dish. Vegetarian other than the fish sauce - substitute a vegan alternative if desired. You could probably save time by substituting a pre-cut slaw mix for some of the ingredients, and it's easy to make ahead -- just add the herbs and ramen noodles right before serving. It's adapted from a recipe in the Sunset cookbook. —teafanatic

What You'll Need
  • Slaw
  • 1/2 small red cabbage, shredded (~3 cups)
  • 1/2 small green cabbage, shredded (~3 cups)
  • 2 large carrots, julienned (~3/4 cup)
  • 1/2 small red onion, finely sliced
  • 1/2 bunch red radishes, cut into 1/8" matchsticks
  • 1 red bell pepper, thinly sliced
  • 6 ounces baked tofu, sliced into 1/4" matchsticks
  • 1/2 bunch cilantro, chopped (~1/4 cup)
  • 1/2 bunch fresh mint leaves, chopped (~1/4 cup)
  • 1/4 cup roasted cashew pieces, chopped
  • 2 tablespoons toasted sesame seeds (mix of black and white)
  • 2 ounces package dry instant ramen noodles, coarsely crumbled
  • Dressing
  • 3 tablespoons fresh lime juice
  • 2 tablespoons thai fish sauce
  • 2 teaspoons sugar
  • 1 teaspoon tamari (or substitute soy sauce)
  • 1/2 teaspoon red pepper flakes
  1. Use mandoline (2mm setting) to slice cabbage and red onion into a large bowl. If you don't have a mandoline, use a chef's knife to slice thinly.
  2. Add julienned carrots, matchsticked radishes, and sliced bell pepper to the bowl with cabbage & onion. Mix thoroughly.
  3. Add tofu (teriaki, asian, or other savory flavor works best) and sesame seeds and mix to distribute evenly.
  4. In a separate glass bowl, combine all dressing ingredients and mix well to combine and dissolve sugar completely.
  5. Pour dressing over slaw mixture. Refrigerate & let sit at least 30 minutes.
  6. Add cilantro, mint, chopped cashews, and crumbled ramen just before serving. Toss lightly to combine.

See what other Food52ers are saying.

  • Liana Aker
    Liana Aker
  • cinders51

2 Reviews

Liana A. September 2, 2016
I started making a slightly simpler version of this salad years ago and I CRAVE it about every 3 months or so. I actually have never bothered baking the tofu as I prefer the super-firm, sprouted tofus which hold up very well to tossing in this salad. I also prefer to use Chinese cabbage instead of standard (American?) green cabbage but I do like the purple cabbage added - mostly for the 'pretty' factor. Thanks for this recipe - gives me a couple ideas to try in my next batch!
cinders51 May 7, 2016
Yummy. Big hit at the potluck.