Napa Cabbage Salad

I was making a filling for rice paper rolls when I realized that what I really wanted for dinner was the delicious salad I’d just assembled.  This is light, crunchy and refreshing and would make a great starter salad.  If you were serving it as a main course and wanted something a little more substantial, add a few tablespoons of peanut butter to the dressing for added richness and flavor.  And, of course, you can always stuff it inside rice paper rolls.  Happy eating! -Amanda


Napa Cabbage Salad

Serves 4

For the salad:

1 head napa cabbage, finely shredded

1 bunch basil, julienned

1 bunch fresh mint, julienned

1 bunch cilantro, finely chopped

1 cucumber

1 lb. tofu, cubed

For the dressing:

2 tablespoons white miso

1/4 cup rice wine vinegar

2 tablespoons mirin

1 teaspoon fresh grated ginger

2 teaspoons toasted sesame oil

2 teaspoons honey

2 tablespoons peanut butter (optional)


1.  For the salad:  Toss together the napa cabbage and the herbs.  With a peeler, peel the cucumber.  Continue to use the peeler to make ribbons of the cucumber flesh.  Add the tofu.  Set aside.

2.  For the dressing:  Combine all ingredients until smooth.

3.  Toss the salad with the dressing and serve immediately.


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