This Vegetarian Cabbage Slaw (Goi Chay) is the meat-free 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 casual get-togethers. Don’t skimp on the herbs–it’s what makes this salad so fragrant and refreshing!
Watch the video for instructions.
Vegetarian Cabbage Slaw / Goi Chay
8 oz package extra firm tofu
14 oz bag of finely shredded green cabbage, about 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
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
Remove tofu from the packaging. Rinse with cold water and pat dry using a paper towel. Cut the tofu into thin slices. Heat a non-stick skillet over Medium heat. When the skillet is hot, place tofu slices into the pan. Cook until golden brown, approximately 3-4 minutes on each side. Remove from pan and allow to cool. Cut into thin strips.
In a large bowl, combine the pan-fried tofu with all remaining salad ingredients.
In a small bowl, combine all dressing ingredients and stir until the sugar is dissolved. Drizzle dressing on salad and toss well.
When serving, top the Vegetarian Cabbage slaw with more black sesame seeds and garnish with fresh mint.
Yields: 6 servings