Triple Cabbage Spring Salad with Ginger-Sesame Tofu

A crunchy, fiber-filled, high-protein salad that keeps well in the fridge and gets better with time!

Ingredients

For the Salad Base:

• 2 cups shredded Napa cabbage

• 2 cups shredded red cabbage

• 2 cups finely chopped dinosaur kale (lacinato kale), stems removed

• 1/2 cup thinly sliced carrots

• 1/2 cup thinly sliced red bell pepper

• 1/2 cup chopped green beans (blanched or raw)

• 1/4 cup chopped green onions

• 1/3 cup chopped baby corn

• 1/4 cup sliced water chestnuts

• 1/4 cup roasted peanuts (optional, for topping)

For the Protein:

• 1 block (14 oz) extra-firm tofu, pressed and cubed

• 1 tbsp soy sauce or tamari

• 1 tbsp sesame oil

• 1 tsp fresh grated ginger

• 1 tsp maple syrup or honey

For the Dressing:

• 2 tbsp sesame oil

• 1 tbsp honey (or maple syrup for vegan version)

• 1 tbsp tamari or soy sauce

• 1 tsp grated fresh ginger

• Optional: 1 tsp rice vinegar for extra tang

Instructions

1. Prepare the Tofu:

   In a skillet over medium heat, add sesame oil. Sauté tofu until golden on all sides. Add soy sauce, grated ginger, and maple syrup or honey. Let it caramelize slightly and coat the tofu. Remove from heat and set aside to cool.

2. Make the Dressing:

   In a small bowl, whisk together sesame oil, honey, tamari, and grated ginger until smooth.

3. Assemble the Salad:

   In a large bowl, toss together the Napa cabbage, red cabbage, kale, carrots, red bell pepper, green beans, green onions, baby corn, and water chestnuts.

4. Add Dressing:

   Pour dressing over the veggies and mix well. Let sit for 10–15 minutes to absorb flavors (or refrigerate for later—this salad holds up beautifully!).

5. Top & Serve:

   Add the ginger-glazed tofu and sprinkle with roasted peanuts just before serving for that extra crunch.

Why You’ll Love It:

• Stays crisp and fresh for days

• High in fiber, antioxidants, and plant-based protein

• Packed with texture and flavor