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Serves : 8
© Beatriz Da Costa

How to Make It

Step 1    

Combine all of the ingredients except for the cilantro and mint in a mini food processor and puree until smooth. Transfer to a bowl and stir in the cilantro and mint. Season with salt and pepper.

Step 2    

Bring a medium saucepan of water to a gentle simmer. Add salt. Put half of the tofu in a small strainer and ease it into the water. Simmer over moderate heat for 2 minutes, then transfer to paper towels to drain. Repeat with the remaining tofu.

Step 3    

On a large platter or individual plates, arrange the tofu, Napa cabbage, spinach, red cabbage, kohlrabi, radishes and carrot strips. Season with salt and pepper. Spoon the dressing over the tofu or pass it separately. Garnish with the sesame seeds and serve.

Make Ahead

The dressing can be refrigerated for up to 2 days. Bring to room temperature before serving.

Notes

To finely shred spinach leaves (make a chiffonade), simply stack and roll the leaves, then cut them crosswise into thin strips with a sharp knife.

Suggested Pairing

Serve a simple, straightforward white as a refreshing contrast to the greens. Try one from California or a Chilean Chardonnay.

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