Ok so this is a bit of a spin on a traditional Vietnamese Salad that I had a little while ago. The flavours in this salad combined are sensational and you can omit the tofu if that's not your thing, it just delicious as is. If onion is your thing, you can add 1/4 red onion sliced finely.
2 cups of finely shredded organic green cabbage (our mandolin is ideal to use for this recipe)
2 cups of finely shredded organic red cabbage
1 large organic carrot, finely shredded or julienned
1 cup organic mint leaves, roughly chopped
1 cup organic coriander leaves, roughly chopped
2 cups organic bean sprouts, picked
6 organic spring onions, finely sliced
400g organic tofu
sweet Chilli Sauce
Organic Tamari Sauce/kecap manis
Garlic and ginger finely chopped
DRESSING
4 tablespoons organic sweet chilli sauce
2 tablespoons organic Tamari/ kecap manis
1 tablespoon Hoi sin sauce
1 small lime squeezed
1 ripe mango, pureed
1/4 cup extra virgin cold pressed olive oil
Chop the tofu into cubes and marinate for at least 1 hr in 2 tbs sweet chilli sauce and 2 tbs tamari.
When ready to serve, combine cabbages, carrots, mint, sprouts, spring onions and toss to combine. Heat a pan and cook the tofu for around 2 mins each side or until cooked through, then add ginger and garlic, cook for another 2 mins. Add tofu to salad.
Combine dressing ingredients, and pour over salad and enjoy.
This image has noodles, you can add if desired, or omit for a refreshing salad.
