How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette?

You need 9 ingredients. The key ingredients include: 3/4 lb. napa or green cabbage, shredded (about 6 loosely packed cups), 1 cup grated carrot, 1/2 cup thinly sliced scallion greens, 8 oz. baked tofu, diced, and more.

Is Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette suitable as salads?

Yes, Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette Recipe

Name: Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb. napa or green cabbage, shredded (about 6 loosely packed cups); 1 cup grated carrot; 1/2 cup thinly sliced scallion greens; 8 oz. baked tofu, diced; ⅓ cup chopped roasted peanuts; 2 Tbs. canola oil; 1 Tbs. toasted sesame oil; 1 1/2 to 2 Tbs. freshly squeezed lemon juice; 1 tsp. Japanese soy sauce, or more to taste

Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette – a delicious recipe with green cabbage, carrot, scallion greens, peanuts, canola oil, sesame oil. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

3/4 lb. napa or green cabbage, shredded (about 6 loosely packed cups)
1 cup grated carrot
1/2 cup thinly sliced scallion greens
8 oz. baked tofu, diced
⅓ cup chopped roasted peanuts
2 Tbs. canola oil
1 Tbs. toasted sesame oil
1 1/2 to 2 Tbs. freshly squeezed lemon juice
1 tsp. Japanese soy sauce, or more to taste

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Quick Info

Servings
4 servings
Calories
768 kcal
Category
Salads

Eats Now Editorial Team

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Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette

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