You have heard me rant about eating salads in the wintertime. This is a salad that I actually look forward to at this time of year. It’s loaded with crunchy-type vegetables whose freshness doesn’t get compromised in the winter and it’s an easy way to overload on raw vegetables at a time when you’re craving slow cooked comfort foods.
Any hard vegetables would work, but the combination that I love is: green cabbage, zucchini, radishes, shallots, and carrots. Even more exciting than the combination of veggies is the fun stringiness! There’s something thrilling about being able to twirl a salad. The stringiness also let’s me enjoy radishes, a root vegetable I consider extremely boring.
It is all tied together with a spicy Asian vinaigrette with a hint of sweetness and hit of ginger that takes this salad over the top. Finished with chopped roasted peanuts, fresh coriander, and black sesame seeds, it’s a crunchy, medley of veggie heaven. Served with a side of tofu, it’s as low carb as I get and a quick weeknight meal.
Here’s hoping to spice things up in 2015. Happy new year everyone!
|Cabbage, green, shredded||4 cups|
|Zucchini, large, julienned||2|
|Carrots, large, spiralled||2|
|Radish, large, spiralled||1 (or 3 small)|
|Shallot, sliced thinly||1/4|
|Coriander, fresh, chopped|
|Peanuts, chopped, roasted||1/2 cup|
|Sesame seeds, black|
|Sesame oil, pure||1 tbsp|
|Canola oil||1 tbsp|
|Lime juice||2.5 tbsp|
|Hot sauce||1 tbsp|
|Garlic, clove, minced||1|
|Ginger, fresh, grated||2 tsp|
|Maple syrup||2 tbsp|
|Tofu, soft||2 lbs|
1. Prepare vegetables. Thinly slice the cabbage and shallot. Use spiral cutter to cut carrots and radish into long, stringy spirals. Use a julienne-type kitchen contraption to cut zucchini (not inner seedy flesh) into long, thin strips.
2. To toast the peanuts, over medium heat in a small sautee pan, heat nuts stirring often. It only takes 3-4 minutes. Remove from heat and roughly chop once cooled.
3. For the vinaigrette, in a small bowl, combine vinaigrette ingredients.
4. For the tofu, slice the tofu into bite-sized cubes. Cover a large frying pan with a thin layer of canola oil. Heat pan over medium heat and add tofu cubes. Cook until golden on all sides. Remove from heat and toss in a couple tablespoons of tamari and prepared vinaigrette.
5. To assemble, place all shredded and sliced vegetables in a large bowl, mixing to ensure they are well-combined. Toss with vinaigrette (there will be vinaigrette left over so taste as you add vinaigrette). Sprinkle with chopped coriander, toasted peanuts, and black sesame seeds. Divide the salad between 4 plates and serve with 10-12 cubes of dressed tofu on the side.