Crispy Cabbage and Tofu Salad

This fiber-filled Vietnamese-inspired cabbage and tofu salad is not only fresh and hearty, but is simple enough to whip up on a school night but impressive enough to serve for company! It’s also a rainbow-colored show stopper, which also means it’s filled with tons of nutrients from the whole spectrum. It’s a great mix of crunchy and chewy textures, and sweet and umami flavors. We can’t get enough of this dish!

Vietnamese-inspired Cabbage and Tofu Salad: Serves 4


3.5 TBSP tamari

2 tsp. xylitol

2 tsp. fish sauce

Zest and juice of 1 lime

1/2 jalapeno, seeded and minced

1 garlic clove, minced

2 TBSP toasted sesame oil

1/2 pound extra-firm tofu, cut into bite-sized pieces

6 cups shredded cabbage, either purple or Napa

1 large carrot, grated

1 medium cucumber, julienned or cut into half moons

1 red bell pepper, cut into small pieces

2 cups green beans, cut into desired size (1/3 or 1/2 of size)

1/3 cup roughly chopped almonds

2 TBSP chopped cilantro, plus more for garnish

1 cup rice noodles, cooked

Directions for sauce:

1. Mix together 2 TBSP tamari, xylitol, 1.2 tsp. fish sauce, lime zest and juice, jalapeno and garlic. Add in 2 TBSP of the toasted sesame oil.

2. Heat 1 TBSP avocado oil in a large skillet. After a minute or so, add tofu. Cook about 3 minutes or until slightly brown on the bottom. Turn to other side and cook another 3 minutes or so. Transfer to a plate lined with a paper towel to drain excess oil.

3. In a bowl, whisk together 1.5 TBSP tamari and 1/2 tsp. of the leftover fish sauce. Coat the tofu.

4. Mix together the tofu, vegetables, almonds, rice noodles, cilantro and sauce. Add some more crushed almonds and cilantro as desired as garnish. Enjoy!