Asian Slaw W/ Tofu Croutons - Lorna Sass

Categories: Asian, Salads, Vegetarian
Yield: 1 servings

1 lb Napa cabbage; shredded
1 c Red bell pepper; diced
1/2 c Scallion; thinly sliced
4 oz Baked Seasoned Tofu; cut in
-1/4" dice, see recipe
2/3 c Peanut Miso Dressing; see
-recipe

1. In a large serving bowl or storage container, combine the cabbage,
bell pepper, scallions, and tofu. Toss in enough dressing to coat the
slaw thoroughly.

Serves 4 to 6.

NOTE: "Napa cabbage is the ideal choice for this simple slaw, but
it's a bit delicate. For optimum taste and texture, spin the rinsed
leaves dry before shredding them, and toss in the dressing just
before serving. A practical solution is to dress just the amount
you'll be needing. For a sturdier slaw that can be refrigerated for a
few days, use green head cabbage, or a mixture of green and red
cabbages, instead of napa."

REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com]

The New Soy Cookbook: Tempting Recipes for Tofu, Tempeh, Soybeans, and
Soymilk Lorna J. Sass Chronicle Books, San Francisco, 1998 ISBN:
0-8118-1682-6

Do you or someone you love hate tofu? Wouldn't touch miso with a barge
pole? Think tempeh is a suburb of Phoenix? We keep hearing that soy
foods are so good for us, and that we should be eating more of them -
this book is of full of terrific ideas for how to do that. These
recipes look fantastic - the photographs alone should convince you to
try some of these recipes. I went right out and bought tempeh for the
first time after checking this book out of the library - it looking
so appealing in the pictures. Even if the recipes did not contain soy
products of one kind or another, I'd be tempted to try
Pineapple-Coconut Rice Pudding, Vegetable Spring Rolls with Baked
Seasoned Tofu, Roasted Potato Salad Italiano, or Red Lentil Soup with
Indian Spices. The fact that these dishes have health benefits make
them that much more appealing. So if you would like to eat healthier
food, and need some ideas on how to do that - here's the book for you.

Recipe by: The New Soy Cookbook - Lorna Sass

Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 3, 1999, converted by
MM_Buster v2.0l.

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