By Genevieve
Today's post is one of the more interesting salads I've had in a while. I'm not really sure whether to call it a twist on tofu salad, or a twist on cabbage slaw, so I guess it's a cross between the two!
The bulk of this slaw, which I adapted from Peachy Palate, comes from a mixture of shredded cabbage and raw brussels sprouts. If you've never had raw brussels sprouts, you might be surprised to hear that you can actually eat them just sliced up and tossed in a salad without any cooking. I like the crisp texture and the mild flavour that they add, although of course if you already hate brussels sprouts then I'm not going to try to convince you to try them raw!
The second main component of this slaw is crumbled tofu. Again, it isn't cooked - just drained from the package and crumbled up with your hands, and again, if you're nervous about trying tofu this way then don't worry - it will soak up the dressing really well and tastes delicious!
The dressing is one of my favourite types - a peanut butter based dressing with a bit of lime juice, garlic and ginger, and thinned out with coconut milk. The coconut milk and agave nectar in the dressing put it more on the sweet side rather than spicy, which I thought was appropriate for this salad. I ended up with a bit of extra dressing but I used it all anyway and happily slurped up the excess from the bottom of my bowl!
Once you mix everything together, you end up with a cool and refreshing salad with a lot of different textures, from the creamy tofu to the crisp veggies. The final touches are a handful of peanuts for extra crunch, as well as raisins and coconut flakes to add even more layers of flavour.
This recipe makes a pretty big batch, but it holds up well in the fridge so I was able to enjoy it all week!
Brussels Sprout, Cabbage & Tofu Slaw with Coconut-Peanut Dressing
Adapted from Peachy Palate
Ingredients:
- 3 cups thinly sliced Brussels sprouts (ends trimmed and outer leaves removed first)
- 2 cups shredded or thinly sliced green cabbage
- 1 cup shredded carrot (about 1 medium carrot)
- 1/2 cup thinly sliced radish
- 1/4 cup chopped fresh cilantro
- ~250 grams firm tofu, drained
- 1/4 cup sultana raisins
- 1/4 cup large flaked coconut, toasted
- 1/4 cup chopped peanuts
Dressing
- 1 cup unsweetened coconut milk beverage*
- 1/4 cup + 1 tbsp peanut butter
- 1 tbsp lime juice
- 2 tsp agave nectar
- 1 tsp minced fresh ginger
- 2 small cloves garlic, peeled and minced
- 1/4 tsp kosher salt
- 1/4 tsp red pepper flakes
- Ground pepper to taste
Instructions:
First, make the dressing by combining all ingredients in a bowl or large measuring cup. Whisk until the peanut butter is thoroughly mixed in. Store in the fridge while you prepare the salad.
In a large bowl, combine the shredded brussels sprouts, cabbage, carrot, radish and cilantro. Toss to mix. Crumble the tofu using a fork or your hands and add to the bowl. Add the raisins. Pour the dressing over everything and toss to mix (Note: you may not need all the dressing).
Toast the coconut in a small skillet over medium heat for a few minutes, until lightly browned. When ready to serve, top the salad with the toasted coconut and peanuts.
Makes 4 large servings.
*I used a non-dairy coconut milk beverage, which made my dressing a bit thinner than it would be with full-fat canned coconut milk. Also, if you use a regular coconut milk beverage instead of unsweetened, you might want to reduce the agave a bit.
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