Name: Asian cucumber and cabbage salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: Dressing; 1 tablespoon minced ginger; 1/4 cup (60ml) rice bran oil; 2 tablespoon light soy sauce; 2 tablespoon rice vinegar or lemon juice; 2 teaspoon sesame oil; 1 tablespoon toasted sesame seeds; salt and black pepper; 200 gram firm tofu, drained, cubed; 1/2 chinese cabbage, finely shredded; 2 lebanese cucumber, sliced into ribbons; 125 gram bean sprouts; 6 green onions, thinly sliced; 1/4 cup coriander, to serve

Asian cucumber and cabbage salad

This fresh Asian cucumber and cabbage salad is naturally low fat, bursting with flavour and full of protein from the delicious firm tofu.

Ingredients

Dressing

1 tablespoon minced ginger

1/4 cup (60ml) rice bran oil

2 tablespoon light soy sauce

2 tablespoon rice vinegar or lemon juice

2 teaspoon sesame oil

1 tablespoon toasted sesame seeds

salt and black pepper

200 gram firm tofu, drained, cubed

1/2 chinese cabbage, finely shredded

2 lebanese cucumber, sliced into ribbons

125 gram bean sprouts

6 green onions, thinly sliced

1/4 cup coriander, to serve

Method

1.To make dressing: Combine ginger with dressing ingredients in a small bowl.

2.Place all salad ingredients in a serving bowl. Add dressing and toss well. Serve sprinkled with coriander.

Replace tofu with cooked prawns or chicken, if desired.
Note

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Ingredients

Method

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