Copycat Sweetgreen Spicy Thai Salad

• Salad
• one package firm tofu (14-ounce, drained and patted dry, cut into four slices)
• 1 teaspoon sesame oil
• 2 teaspoons sesame seeds
• kosher salt
• 1 lb oz shredded cabbage (Napa and or or red cabbage)
• 2 Persian cucumbers, thinly sliced on the bias
• 2 stalks celery, thinly sliced on the bias
• kernels from 2 ear of corn
• 1/2 cup shaved coconut flakes, toasted
• basil leaves, for serving
• cilantro leaf, for serving
• lime wedge, for serving
• Spicy Cashew Dressing
• 3/4 cup roasted cashews
• 3 tablespoons olive oil
• 1 1/2 tablespoons rice wine vinegar
• 1 1/2 teaspoons sesame oil
• 1/3 cup packed chopped cilantro leaf
• 1 1/2 teaspoons sambal oelek chili paste
• 3/4 teaspoon honey
• kosher salt

1. For the Salad:
2. Preheat broiler.
3. Place tofu slices on a rimmed baking sheet. Drizzle each slice with 1/4 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Season tops with salt. Transfer to broiler and cook until sesame seeds are toasted and tofu pieces are golden on the edges, about 8 minutes.
4. In a large bowl, combine cabbage, cucumber, celery and corn. Toss with enough Spicy Cashew Dressing to coat and divide among 4 serving plates. Top with coconut, basil, cilantro and one piece of tofu. Serve with lime wedges and additional dressing.
5. For the Spicy Cashew Dressing:
6. Combine cashews, olive oil, rice wine vinegar, sesame oil, cilantro leaves, sambal, honey and 3 tablespoons water in the bowl of a blender. Alternatively, you can use a stick blender and put all ingredients in a glass measuring cup. Blend until smooth. Season to taste with salt. Dressing can be kept up to 1 week in the refrigerator.

salad, sesame oil, sesame seeds, kosher salt, cabbage, cucumbers, stalks celery, kernels from, shaved coconut flakes, basil, cilantro leaf, lime, dressing, cashews, olive oil, rice wine vinegar, sesame oil, cilantro leaf, sambal oelek chili paste, honey, kosher salt

Taken from www.food.com/recipe/copycat-sweetgreen-spicy-thai-salad-537456 (may not work)