Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette

• 3/4 lb. napa or green cabbage, shredded (about 6 loosely packed cups)
• 1 cup grated carrot
• 1/2 cup thinly sliced scallion greens
• 8 oz. baked tofu, diced
• 13 cup chopped roasted peanuts
• 2 Tbs. canola oil
• 1 Tbs. toasted sesame oil
• 1 1/2 to 2 Tbs. freshly squeezed lemon juice
• 1 tsp. Japanese soy sauce, or more to taste

1. To make Cabbage Salad: Combine cabbage, carrot, scallion greens, tofu and peanuts in a large bowl, and set aside.
2. To make Lemon-Soy Vinaigrette: Combine oils, 1 1/2 tablespoons lemon juice and soy sauce in a small jar.
3. Cover, and shake vigorously until thoroughly blended.
4. Pour vinaigrette over slaw, and toss well.
5. Season with more soy sauce and lemon juice, if needed.

green cabbage, carrot, scallion greens, peanuts, canola oil, sesame oil, freshly squeezed lemon juice, soy sauce

Taken from www.vegetariantimes.com/recipe/cabbage-salad-with-baked-tofu-and-lemon-soy-vinaigrette/ (may not work)