Chinese Cabbage Salad (v)

Chinese Cabbage Salad (v)

This crunchy Chinese Cabbage salad is a refreshing dish packed with colorful veggies, and a tangy dressing that hits all the right cravings. It's a satisfying meal that combines crisp textures with savory flavors, perfect for a light and flavorful lunch or dinner salad.

Chinese Cabbage Salad (v)

🍴servings: 4 🕔 prep: 20 min. 👩🏻‍🍳cook: 10 mins

Ingredients:

Dressing

• 2 tbsp avocado oil (rec: Lombardi)

• 1/2 cup low sodium vegetable broth (rec: Trader Joe’s)

• 1 tbsp rice vinegar (rec: 365 Organic)

• 2 tbsp Bragg’s aminos

• 2 tsp Asian seasoning

  • Asian seasoning (makes extra for latter)

    • 1 1/2 tbsp garlic powder (rec: Watkins)

    • 3 tsp onion powder (rec: Watkins)

    • 1 tsp cumin (rec: Watkins)

    • 1 tsp ginger (rec: Diaspora Co.)

    • 2 tbsp sea salt fine (rec: Watkins)

    • 2 tsp creole seasoning (rec:.Tony Chachere’s)

    • 1 tsp turmeric (rec: Diaspora Co.)

    • 1/2 tsp dark brown sugar (rec: Wholesome)

Topping

• 1 package (8.4 oz) organic ramen (rec: Oceans Halo)

• 1/4 cup slivered almonds (rec: Happy Belly)

• 1 tbsp unhulled sesame seeds (rec: Terrasoul)

• 1 tbsp vegan butter (rec: Violife)

Salad

• 1/2 head cabbage finely chopped

• 5 med carrots grated (rec: 365 Organic)

• 4 thin green onions medium slice

• 1 block (16 oz) extra firm tofu, cubed (rec: House Foods)

Tools:

• Measuring Cup

• Spice Bottle (rec: Homelike Style) (optional)

• Dressing Bottle (rec: Leetaltree) (optional)

• Baking Sheet

• Vegetable Shredder (rec: Cambom) (optional)

• Saute Pan

Instructions:

Dressing

• Add avocado oil and vegetable broth, rice vinegar, and Bragg’s aminos into a measuring cup.

• Combine Asian dry seasonings

• Add Asian seasoning to liquid dressing mix.

• Add all contents into a bottle and shake well.

Topping

• Preheat oven to 350 degrees

• Place ramen package into a ziplock bag and seal, making sure there is no excess air.

• Crush ramen into small pieces with any kitchen tool (I like using the back of a wooden spoon).

• Add crushed ramen, almonds, and sesame seeds into a medium size bowl.

• Melt vegan butter and add to the ramen mixture and combine.

• Place mixture on a parchment lined baking sheet and add to preheated oven.

• Bake for 5 min, take out and toss mixture then bake for 3 more min before removing from oven.

Salad

• Add cubed tofu to a saute pan at warm heat. Season with Asian dressing until brown, about 5 min.

• Combine chopped cabbage, grated carrots, and sliced green onions in a large bowl.

• Add Topping and serve with Asian dressing.

I like to wait to add dressing until ready to eat. The salad will last longer this way and everyone can use as much or as little dressing as they like. This is a family favorite and one I am happy to see the family snacking on.