This slaw salad is made with a tangy Asian inspired dressing. Craving the classic? Substitute the vinaigrette with your favourite creamy dressing. Pressed for time? Use a prepackaged coleslaw mix in place of the carrots and cabbage in the recipe for a shortcut.

Prep time: 15 min   Marinate tofu for 1 hour   Servings:  2  

DRESSING INGREDIENTS

1 tbsp sweet chili sauce
1/2 tsp fresh ginger root, grated
2 cloves garlic, crushed
1 tbsp dark soy sauce
1 tbsp sesame oil

SALAD INGREDIENTS

½ package of Sunrise Pressed Tofu (or Soyganic Pressed Tofu) link, grated
1 cup snow peas, trimmed
2 small carrots, grated
1 cup red cabbage, finely shredded

DIRECTIONS

1. In a large bowl, mix together the sweet chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate for 1 hour in the refrigerator.
2. Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes. Remove and immerse in a bowl of cold water. Drain and place in a salad bowl.
3. Add the carrots, cabbage and tofu (with marinade) to the bowl and toss with the peas.

Calories: 250   Fat: 13g (Saturated Fat: 3g)   Carbohydrates: 19g   Protein: 16g   Fibre: 5g   Sodium: 560mg   Cholesterol: 0mg   Calcium: 25%   Iron: 25% 

As per one serving size (259g)