Asian-Style Cabbage Slaw W/Tofu And Crunchy Ramen

• Slaw
• 1/2 small red cabbage, shredded (~3 cups)
• 1/2 small green cabbage, shredded (~3 cups)
• 2 large carrots, julienned (~3/4 cup)
• 1/2 small red onion, finely sliced
• 1/2 bunch red radishes, cut into 1/8" matchsticks
• 1 red bell pepper, thinly sliced
• 6 ounces baked tofu, sliced into 1/4" matchsticks
• 1/2 bunch cilantro, chopped (~1/4 cup)
• 1/2 bunch fresh mint leaves, chopped (~1/4 cup)
• 1/4 cup roasted cashew pieces, chopped
• 2 tablespoons toasted sesame seeds (mix of black and white)
• 2 ounces package dry instant ramen noodles, coarsely crumbled
• Dressing
• 3 tablespoons fresh lime juice
• 2 tablespoons thai fish sauce
• 2 teaspoons sugar
• 1 teaspoon tamari (or substitute soy sauce)
• 1/2 teaspoon red pepper flakes

1. Use mandoline (2mm setting) to slice cabbage and red onion into a large bowl. If you don't have a mandoline, use a chef's knife to slice thinly.
2. Add julienned carrots, matchsticked radishes, and sliced bell pepper to the bowl with cabbage & onion. Mix thoroughly.
3. Add tofu (teriaki, asian, or other savory flavor works best) and sesame seeds and mix to distribute evenly.
4. In a separate glass bowl, combine all dressing ingredients and mix well to combine and dissolve sugar completely.
5. Pour dressing over slaw mixture. Refrigerate & let sit at least 30 minutes.
6. Add cilantro, mint, chopped cashews, and crumbled ramen just before serving. Toss lightly to combine.

red cabbage, green cabbage, carrots, red onion, red radishes, red bell pepper, cilantro, mint, cashew, sesame seeds, ramen noodles, dressing, lime juice, fish sauce, sugar, tamari, red pepper

Taken from food52.com/recipes/31311-asian-style-cabbage-slaw-w-tofu-and-crunchy-ramen (may not work)