This recipe is the vegetarian version of the popular Vietnamese Chicken Cabbage Salad. I make it using pan-cooked (not fried!) tofu. It’s a quick and delicious salad I make often for potlucks and get-togethers. Don’t skimp on the herbs–it’s what makes this salad so fragrant and refreshing!
Watch video below for instructions.
Ingredients
8 oz package extra firm tofu
1-14 oz bag of finely shredded green cabbage (6 cups)
1 cup julienned carrots
1/2 cup red onion, thinly sliced
1/3 cup mint, coarsely chopped
1/2 cup Vietnamese coriander or cilantro, coarsely chopped
1/4 tsp black pepper
1 tsp black sesame seeds
Dressing
1/3 cup rice wine vinegar
1/3 cup gluten-free tamari or soy sauce
1 Tbsp sesame oil
2 Tbsp sugar
1 clove garlic, finely chopped
Directions
Remove tofu from packaging. Rinse with water and pat dry using a paper towel. Cut tofu into thin slices. Heat a non-stick skillet over medium heat. When skillet is hot, place tofu slices into pan. Cook until golden brown, approximately 3-4 minutes on each side. Remove from pan and allow to cool. Cut into thin strips.
Mix dressing and stir until sugar is dissolved. Combine tofu and all remaining ingredients in a large bowl. Drizzle dressing and toss salad well. When serving, sprinkle more sesame seeds and garnish with fresh mint.
Yields: 8 cups
Still making this and now my friends are as well! Spot on recipe.
Hi! That’s great your friends like the recipe too. Appreciate you sharing it with them. Are you a vegetarian?
Thank you for this wonderful recipe! It tastes just like my favorite salad at The Elephant Walk restaurant in the Boston area!
Hi, awesome! Glad to hear you enjoyed the recipe! Thanks for sharing your comments!