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Napa Cabbage-and-Tofu Salad with Orange-Ginger Vinaigrette

Yield 2 servings (serving size: 2 1/2 cups)
This salad would also work well mounded on cellophane noodles if you're looking for a more substantial main dish. Or you could add a glass of wine and a dessert of fresh fruit for a light meal.

Ingredients

  • Vinaigrette:
  • 2 teaspoons grated orange rind
  • 3 tablespoons fresh orange juice
  • 1 tablespoon mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon minced peeled fresh ginger
  • 2 teaspoons rice vinegar
  • 1 1/2 teaspoons dark sesame oil
  • 1 teaspoon low-sodium soy sauce
  • 1/4 teaspoon salt
  • Salad:
  • 4 cups water
  • 1 (2-inch) slice peeled fresh ginger
  • 2 cups broccoli florets
  • 4 cups thinly sliced napa (Chinese) cabbage
  • 1/4 cup thinly sliced green onions
  • 10 snow peas, trimmed and cut lengthwise into thin strips
  • 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
  • 2 teaspoons sesame seeds, toasted
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 204
  • caloriesfromfat 29 %
  • fat 6.6 g
  • satfat 0.8 g
  • monofat 2 g
  • polyfat 2.4 g
  • protein 19.2 g
  • carbohydrate 18.3 g
  • fiber 5.8 g
  • cholesterol 0.0 mg
  • iron 5.3 mg
  • sodium 918 mg
  • calcium 348 mg

How to Make It

  1. To prepare the vinaigrette, combine the first 9 ingredients in a small bowl; stir well with a whisk, and set aside.

  2. To prepare the salad, bring the water and ginger slice to a simmer in a large saucepan; add broccoli florets. Cook 1 minute. Add the cabbage, green onions, and snow peas; cook 30 seconds. Drain and rinse with cold water; drain well. Place the cabbage mixture on several layers of paper towels, and cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine broccoli mixture, tofu, sesame seeds, salt, and pepper in a large bowl. Add vinaigrette, tossing to coat.