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

recipe
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.

Yield:

2 servings (serving size: 2 1/2 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

Deborah Madison,

Cooking Light

June 1999
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