Red Cabbage Slaw with Baked Tofu and Peanut Dressing


30 minutes or fewer

This recipe showcases the power and versatility of the mini-chopper attachment that comes with today’s immersion blenders. It’s so strong that it turns unpeeled ginger into a soft pulp—making the ginger-infused peanut dressing for this salad a snap.

  • SERVINGServings


Peanut Dressing

  • 1 small clove garlic, peeled
  • 2-inch piece fresh ginger, cut into eight pieces (peeling unnecessary)
  • 1/3 cup unsalted, nonhydrogenated peanut butter
  • 1 1/2 Tbs. low-sodium tamari
  • 2 tsp. packed light brown sugar
  • 1 tsp. apple cider vinegar

Red Cabbage Slaw

  • 1 8-oz. pkg. Oriental-style baked tofu, cut into 1/2-inch dice
  • 6 cups shredded red cabbage
  • 1 medium-sized carrot, peeled and grated
  • 1/2 cup thinly sliced green onions


  1. To make Peanut Dressing: Place garlic and ginger in mini-chopper beaker, and pulse until finely chopped. Add peanut butter, tamari, brown sugar, vinegar and 1/4 cup water, and blend until smooth. Thin with 1 Tbs. of water or more, if necessary, so that dressing is pourable.
  2. To make Red Cabbage Slaw: Combine all ingredients. Pour dressing over salad, and toss to coat. Season to taste with salt and pepper, and serve.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 186
  • Carbohydrate Content: 13 g
  • Fat Content: 10 g
  • Fiber Content: 4 g
  • Protein Content: 11 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 452 mg
  • Sugar Content: 7 g