INGREDIENTS
5 cups (1.25 L) thinly shaved red or green cabbage
1 cup (250 mL) small broccoli florets
1 carrot, thinly sliced
2 radishes, sliced into matchsticks
3 satsumas or small oranges, sliced into segments
8 ounces (225 g) extra-firm tofu, cut into small cubes
1 small avocado, pitted and diced
⅓ cup (75 mL) crushed peanuts, toasted
2 teaspoons (10 mL) sesame seeds
PEANUT DRESSING
¼ cup (60 mL) creamy peanut butter
1½ tablespoons (22 mL) toasted sesame oil
2 teaspoons (10 mL) tamari, plus extra if desired
⅓ cup (75 mL) fresh satsuma juice
1 tablespoon (15 mL) rice vinegar
1 teaspoon (5 mL) freshly grated ginger
1 teaspoon (5 mL) sriracha, plus extra if desired
2 tablespoons (30 mL) water
DIRECTIONS
In a large bowl, toss the shaved cabbage together with the broccoli, carrot, radishes, satsuma segments, tofu, and avocado.
Make the peanut dressing: In a small bowl, whisk together the peanut butter, sesame oil, tamari, satsuma juice, rice vinegar, ginger, sriracha, and water.
Pour the sauce over the salad and toss. Chill for 20 minutes. Season to taste with more tamari as desired.
Top with the toasted peanuts and sesame seeds.
Serve with extra sriracha on the side.
SERVES: 4
VEGAN
GLUTEN-FREE