About This Recipe
Based on your standard creamy slaw, this one has a tofu-sesame dressing that keeps it light and allows the cabbage’s texture and subtle flavor to shine rather than merely serving as a vehicle for the dressing.
The high fiber content of cabbage can help manage blood sugar levels. It’s an excellent source of vitamin C and K as well. The former plays a key role in the production of collagen, which among other functions helps maintain skin and bone health. As a cruciferous veggie, cabbage contains the health-promoting compound sulforaphane.
4 to 6 Serves
- 8 oz (225 g) silken tofu, drained
- 1/3 cup (38 g) sesame seeds, toasted
- 1/4 cup (60 ml) neutral oil (like avocado or grapeseed)
- 1 Tbsp (15 ml) lemon juice
- 3 garlic cloves
- 2 tsp ginger, chopped
- 1 Tbsp (15 ml) toasted sesame oil
- 1/2 Tbsp unseasoned rice vinegar
- 1 Tbsp (7 g) garlic powder
- 1 Tbsp (7 g) onion powder
- 1/4 tsp red chile flakes
- salt to taste
- 4 cups (300 g) napa cabbage, shredded
- 1 cup (100 g) carrots, julienned
- 1 cup (115 g) cucumber, julienned
- 1/2 cup (35 g) scallions, julienned
- 1 cup (115 g) baked or smoked tofu, julienned
- 1/2 cup (65 g) bamboo shoots, julienned
- 1/2 cup (35 g) water chestnuts, julienned
- 1/2 cup (10 g) mint leaves
- 1/2 cup (57 g) sesame seeds, toasted
Step 1Make the dressing: Blend everything together until smooth. Season to taste. (This makes about 1¼ cups / 300 ml of dressing.)
Step 2Make the slaw: In a large bowl, mix everything together, reserving a few mint leaves and sesame seeds for garnish. Toss with at least 1 cup of the dressing. Season to taste. Serve immediately.
Amanda Cohen is the chef-owner of Dirt Candy in New York City.
About the author
Once you get this one under your belt, you don’t have to worry about what it goes with. Just make it whenever the urge strikes and make any adjustments you like based on what you’re using it on. To start, try it on tender butter lettuce to see how it lets the subtle character of the tender leaves shine through.
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