Crunchy Cabbage, Edamame and Tofu Salad with Honey Miso Dressing

Want a refresher on how to make this?

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Makes 4 to 6 portions

INGREDIENTS

For the Dressing

• 2 tablespoons ponzu

• 2 tablespoons rice vinegar

• 1 tablespoons sesame oil

• 1 tablespoon honey

• 1 tablespoon light miso paste

• 1 tablespoon tahini

• 2 tablespoons olive oil

• Kosher salt to taste

For the Salad

• 1/2 small red cabbage, cut into 1/4 inch pieces

• 1 block extra firm tofu, cut into 1/2 inch cubes

• 1, 12 oz bag frozen edamame, blanched and chilled

• 1/4 cup chopped pickled ginger

• 1/4 cup chopped cilantro leaves and stems

INSTRUCTIONS

Prepare your dressing

mix all ingredients in a jar or small bowl. Whisk or shake well to emulsify everything into a smooth, luscious dressing. Check the seasonings and adjust with salt or vinegar was needed. Keep cold until you dress the salad.

Make your salad

Combine all ingredients in a large bowl. You can either toss the salad with all the dressing at once, or toss the ingredients together and dress the salad as needed per portion if you prefer. I personally like it when the dressing and the salad have a day or two to sit and meld, but up to you!

Pro tip: The dressing can be made up to a week in advance and will store for up to two weeks in the fridge.