Cabbage Salad
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Ingredients
- 2 ½ pounds of cabbage, shredded
- 1 cup of baked tofu, thinly sliced
- 1/2cup tomato, peeled and diced
- 1 cup of fresh orange juice
- 2 ½ tablespoons of extra-virgin olive oil
- 1 tablespoon of tamari sauce
- 3/4 cup of roasted peanuts, shopped in small pieces
- ½ teaspoon sea kelp
- Celtic Sea Salt
- Pepper
- Pinch of oregano
- Pinch of basil
- Fresh chopped cilantro (optional)
Instructions
- To bake the tofu, place ½ inch thick slices of firm tofu on a cookie sheet and bake for 20 minutes or until golden yellow in color. In a large bowl, sprinkle salt into cabbage and pour hot water over top, let stand for 10 minutes. Drain cabbage in a colander, press out excess water, and set aside. In another bowl, combine tomato, orange juice, oil and tamari sauce, add seasoning to taste. Add tofu, then cabbage, and toss. Top with chopped peanuts.
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