Napa Slaw

Recipe PREP 30 min COOK 0 min

Napa Slaw

PREP 30 min COOK 0 min

Description

A lighter take on classic creamy slaw, this version features a tofu-sesame dressing that allows the texture and subtle flavor of cabbage to shine. Rich in fiber, cabbage supports healthy blood sugar levels, while sulforaphane—a powerful compound found in cruciferous vegetables—supports detoxification, enhances heart health, and promotes brain function by reducing oxidative stress.

Ingredients

4 to 6 SERVES

Sesame Dressing

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

Napa Slaw

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

Directions

Step 1

Make the dressing: Blend everything together until smooth. Season to taste. (This makes about 1¼ cups / 300 ml of dressing.)
Step 2

Make 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.

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Ingredient

Jicama

About the author

Amanda Cohen

Amanda Cohen is a James Beard-nominated chef and cookbook author. She has two vegetarian restaurants in downtown New York City, Dirt Candy and Lekka Burger. She grew up in Canada.

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