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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.

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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.

Servings
SERVING

Ingredients

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

Preparation

  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
  • Cholesterol Content 0 mg
  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g