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Asian Vegetables and Tofu Salad with Honey & Scallion Ginger Vinaigrette Recipe

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This recipe for Asian Vegetables and Tofu Salad with Honey & Scallion Ginger Vinaigrette, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb Deetz
Added: Tuesday, November 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Salad Ingredients:
2 cups Asian salad mix
1 bulb fennel, slivered
1 cup of cabbage, savory cabbage or napa
half jacama, thinly sliced
1/2 cup shredded carrot
baked tofu, preferably basil tomato or teriyaki flavor, or plain thinly sliced
1 Tbl chopped scallions
Asian pears
English cucumber

Dressing Ingredients:
2 cloves of garlic
1 pc of 2" knob of ginger chopped (store in freezer)
1/2 cup of scallions, green & white parts chopped
3 Tbl honey
4 Tbl soy sauce (kikkomen)
2 Tbl rice vinegar (can substitute with 2 T fresh lime juice with 1 t white vinegar or balsamic vinegar)
1 tsp sesame oil
1/2 tsp freshly grounded pepper
\1/3 cup of canola or vegetable oil
1 t of ginseng powder (optional)

Directions:
Directions:
Combine all the dressing ingredients in a blender or food processor and pulse several times. Let infuse couple of minutes, use strainer to take the spices out if you prefer a lighter taste. Can be refrigerated overnight up to 1 week. When serving with salad, drizzle with extra sesame oil and some freshly chopped scallions and toasted sesame seeds.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
Anne Deetz

 

 

 

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