Plant-based Asian Cabbage Salad

With warmer weather slowly entering the Midwest, salads are more enticing to eat again. An old favorite is the Asian Chicken Cabbage Salad, laced with ramen noodles. You may remember it being served at many bring a dish to pass events. However, I decided to step it up a notch and make it plant-based. I am happy to admit, this recipe passed the meat-eater husband test! I hope you and your family like it too.

When converting to more plant-based proteins, such as tofu, I recommend buying super firm, non-GMO tofu. The super firm texture is closer to a moist, tender chicken. I also try to use as many organic foods as possible, even though I don’t list it that way in the recipe.

Before sautéing tofu, wrap tofu in several paper towels and squeeze out as much water as possible. For convenience, try cubed tofu and cut those pieces in half. This makes it easier for browning.

Using one 1/2 cup vegetable broth and the packet of ramen flavoring, start sautéing tofu. As the broth evaporates, add a second 1/2 cup broth and continue to sauté. Repeat with the last 1/2 cup of broth as the tofu browns. Before the pan drys out, add one tablespoon of olive oil; toss tofu for two more minutes to enhance crispiness. Remove from heat and let cool.

In a clean frying pan, add sesame seeds. Heat seeds on medium until most seeds start to lightly brown. Keep a close eye on the seeds so they do not burn, tossing frequently. Remove from heat and allow seeds to cool.

Notice how the seeds are starting to brown.

Next, if you have whole almonds, cut them in half.

Crush the ramen noodles into 1/2″ to 1″ pieces. Please notice the ramen noodles are organic.

Thinly shred cabbage. Save time, use a food processor.

Next, chop the green onions in little pieces.

In a large bowl, add the cabbage, green onions, almonds, sesame seeds, ramen noodles, and tofu.

To make the dressing: blend olive oil, vinegar, honey, liquid aminos or soy sauce in a small bowl or measuring cup. Stir well and add to cabbage salad—tossing lightly. Cover salad and refrigerate for at least two hours to soften noodles and cabbage.

Plant-based Asian Cabbage Salad

Time: 60 minutes
Difficulty: easy
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♥ Ingredients ♥

1 8oz super firm, non-GMO tofu
1 1/2 cups vegetable broth
1 tablespoon olive oil
1/8 cup sesame seeds
1/2 cup almonds, slivered
1 small or medium cabbage, shredded
3 green onions, chopped
1 pkg organic ramen noodles, crumbled (save flavor packet for tofu)

Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
2 tablespoons liquid aminos or soy sauce

– Wrap tofu in several paper towels and absorb excess liquid.
– Cut tofu into small cubes.
– Saute tofu in one 1/2 cup vegetable broth and ramen noodle flavor packet. As broth evaporates, add a second 1/2 cup broth and continue to sauté. Repeat with the last 1/2 cup of broth as the tofu browns. Before the pan drys out, add one tablespoon of olive oil, toss tofu for two more minutes to enhance crispiness. Remove from heat and let cool.
– Heat sesame seeds on medium until most seeds start to lightly brown. Keep a close eye on the seeds so they do not burn, tossing frequently. Remove from heat and allow seeds to cool.
– Cut whole almonds in half.
– Thinly shred cabbage. A food processor speeds up shredding.
– Chop green onions into little pieces.
– Crush ramen noodles into 1/2″ to 1″ pieces.
– In a large bowl, add cabbage, green onions, almonds, sesame seeds, ramen noodles, and tofu.
– In a measuring cup or small bowl, blend olive oil, vinegar, honey, and liquid aminos or soy sauce. Stir well and add to cabbage salad—toss lightly.
– Cover salad and refrigerate for at least two hours to soften noodles and cabbage.