Red Cabbage Slaw with Baked Tofu and Peanut Dressing

• 1 small clove garlic, peeled
• 2-inch piece fresh ginger, cut into eight pieces (peeling unnecessary)
• 13 cup unsalted, nonhydrogenated peanut butter
• 1 1/2 Tbs. low-sodium tamari
• 2 tsp. packed light brown sugar
• 1 tsp. apple cider vinegar
• 1 8-oz. pkg. Oriental-style baked tofu, cut into 1/2-inch dice
• 6 cups shredded red cabbage
• 1 medium-sized carrot, peeled and grated
• 1/2 cup thinly sliced green onions

1. To make Peanut Dressing: Place garlic and ginger in mini-chopper beaker, and pulse until finely chopped.
2. Add peanut butter, tamari, brown sugar, vinegar and 1/4 cup water, and blend until smooth.
3. Thin with 1 Tbs.
4. of water or more, if necessary, so that dressing is pourable.
5. To make Red Cabbage Slaw: Combine all ingredients.
6. Pour dressing over salad, and toss to coat.
7. Season to taste with salt and pepper, and serve.

clove garlic, fresh ginger, butter, tamari, brown sugar, apple cider vinegar, shredded red cabbage, carrot, green onions

Taken from www.vegetariantimes.com/recipe/red-cabbage-slaw-with-baked-tofu-and-peanut-dressing/ (may not work)