Happy Meatless Mondays! In honor of such a day, I created the Colorful Asian Salad. After having its inspiration at Stephi’s on Tremont, I swapped salmon for tofu because a). last week was too hot to use the oven; b). tofu’s cheaper; and c). tofu calls for an easier prep — chop, marinade and serve. Many different textures (and colors!) come to play to make this salad. The napa cabbage is a more delicate choice from the cabbage family. It pairs well with tofu, and I’m now itching to try it in a stir fry. The juicy mango doesn’t seem like an obvious choice for a salad, but the sweetness plays off the spicy sriracha and ginger and distinct flavors from cilantro. I definitely want to make this with salmon, but I think this salad is one that’s going to pop up again and again.
Ingredients (serves 4).
- 4 c napa cabbage, washed and chopped
- 2 c rice noodles
- 1 mango, seed removed and cubed (great “how to” video by Chef Allen Susser)
- 1 avocado, cubed
- 1 c rainbow carrots, shredded
- 4 T pickled ginger
- 1 package firm tofu, cubed *
- Sesame Curry marinade (recipe here)
- Handful of slivered almonds
- Fresh cilantro to garnish (optional)
- Sriracha to taste (optional)
* NOTE: you can also use meat like chicken or salmon (it’s delish!). I went with tofu for a Meatless Monday recipe because it’s different, there’s less prep and it’s cheaper than its meat-counterparts.
- The night before (or at least 3-4 hours prior), place cubed tofu in sesame curry marinade (all ingredients and proportions found here). Use a shallow, covered dish to make sure marinade is evenly distributed. Refrigerate.
- Cook rice noodles according to package directions. Cut and let cool.
- Plate all ingredients — cabbage, rice noodles, mango, avocado, carrots, ginger and tofu. Use extra marinade as dressing if needed.
- Top with almonds, cilantro and sriracha.