Crunchy Asian Salad
Crunchy Asian Salad – phase 1-4, serves 2
3/4- cup Walden Farms Sesame Ginger salad dressing
2 cups very thinly sliced red cabbage
1 cup chopped green bell pepper
1 cup sliced mushrooms
1/3 cup diagonally sliced green onions (scallions)
1-1/2 package extra firm tofu diced
3 tbsp finely chopped fresh cilantro
1 package garlic and onion soy nuts (about 1/4 cup)
Remove outer leaves from cabbage, cut out core, and cut into thin slices (not more than 1/4 inch thick.) Cut other vegetables into thin diagonal slices or matchstick pieces. Chop tofu into pieces about 1 inch square.
Combine vegetables and tofu in large salad bowl and toss with dressing. Arrange salad on individual plates and garnish with chopped cilantro and soy nuts.