Cabbage, Tofu & Edamame Salad
Cabbage, Tofu & Edamame Salad is a colorful and nutritious dish that combines the crunch of fresh cabbage, chewy tofu, and protein-rich edamame. Tossed in a zesty sesame dressing, this salad is perfect for summer picnics or as a refreshing side at holiday feasts. With its vibrant flavors and textures, it promises to elevate any meal—turning an ordinary day into an extraordinary culinary experience!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Sautéing
- Cuisine: Asian
Ingredients
Scale
- 4 cups green cabbage, shredded (about half a medium head)
- 14 oz firm tofu, pressed and cubed
- 1 cup shelled edamame (fresh or frozen)
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame seeds
Instructions
- Press the tofu by wrapping it in paper towels and placing something heavy on top for 15 minutes. Cut into bite-sized cubes.
- Heat sesame oil in a non-stick skillet over medium-high heat. Sauté tofu until golden brown on all sides (8-10 minutes). Set aside.
- Cook edamame according to package instructions if using frozen. Drain and cool slightly.
- In a small bowl, whisk together sesame oil, rice vinegar, honey (or maple syrup), minced garlic, soy sauce, and toasted sesame seeds.
- In a large mixing bowl, combine shredded cabbage, sautéed tofu, and cooked edamame. Pour dressing over the salad and toss gently.
- Serve in bowls or on plates, garnished with extra sesame seeds if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg