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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
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Ingredients
- Slaw
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1/2
small red cabbage, shredded (~3 cups)
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1/2
small green cabbage, shredded (~3 cups)
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2
large carrots, julienned (~3/4 cup)
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1/2
small red onion, finely sliced
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1/2 bunch
red radishes, cut into 1/8" matchsticks
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1
red bell pepper, thinly sliced
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6 ounces
baked tofu, sliced into 1/4" matchsticks
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1/2 bunch
cilantro, chopped (~1/4 cup)
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1/2 bunch
fresh mint leaves, chopped (~1/4 cup)
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1/4 cup
roasted cashew pieces, chopped
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2 tablespoons
toasted sesame seeds (mix of black and white)
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2 ounces
package dry instant ramen noodles, coarsely crumbled
- Dressing
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3 tablespoons
fresh lime juice
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2 tablespoons
thai fish sauce
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2 teaspoons
sugar
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1 teaspoon
tamari (or substitute soy sauce)
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1/2 teaspoon
red pepper flakes
Directions
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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.
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Add julienned carrots, matchsticked radishes, and sliced bell pepper to the bowl with cabbage & onion. Mix thoroughly.
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Add tofu (teriaki, asian, or other savory flavor works best) and sesame seeds and mix to distribute evenly.
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In a separate glass bowl, combine all dressing ingredients and mix well to combine and dissolve sugar completely.
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Pour dressing over slaw mixture. Refrigerate & let sit at least 30 minutes.
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Add cilantro, mint, chopped cashews, and crumbled ramen just before serving. Toss lightly to combine.
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