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
For the salad:
1 head napa cabbage, finely shredded
1 bunch basil, julienned
1 bunch fresh mint, julienned
1 bunch cilantro, finely chopped
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.