Double Soy Happiness Vegetable Slaw

 
6 cups assorted greens, washed and torn into bite-sized pieces
4 cups savoy cabbage, shredded
2 cups red cabbage, shredded
2 cups carrots, shredded
1 cup red pepper, destemmed, deseeded, and diced
1 cup mung bean sprouts, rinsed
1C. cucumbers, cut into quarters lengthwise, and diced
3/4 cup green onions, sliced
1 recipe Peanutty Miso Salad Dressing
1 cup frozen shelled edamame, thawed
1 cup Baked Five Spice Seasoned Tofu, cut into 1/4-inch pieces
1/4 cup freshly chopped parsley
 

In a large bowl, place the assorted greens, savoy cabbage, red cabbage, carrots, mung sprouts, cucumbers, and green onions, and toss well to combine. Drizzle 1/2 cups Peanutty Miso Salad Dressing over the vegetable mixture and toss gently to coat them with the dressing. Add the edamame, seasoned tofu, and parsley, and toss gently again. Drizzle additional Peanutty Miso Salad Dressing over individual servings.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett