Recipe

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.

Aug 29, 2014 2:00pm
  • 10 mins preparation
  • Serves 6
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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
Asian cucumber and cabbage salad
  • 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

Asian cucumber and cabbage salad
  • 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.

Notes

Replace tofu with cooked prawns or chicken, if desired.

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