Napa Cabbage, Tofu + Brown Rice Ramen Salad
Many years ago I worked at a vegetarian restaurant in Santa Barbara called the Sojourner. Its doors are sadly closed, but the collective stories of that place could fill a very thick memoir. It was my first taste into the world of special diets, and all the crazy human behaviors that can surround them. The owners, managers and staff were a lovely, wild and free group of humans, many of whom I am still in touch with decades later.
This recipe I created came out of inspiration for one of the “Soj” recipes, the Tofu Buddha Salad, a tower of spring lettuce, a pile of brown rice, and a mixture of cabbage, carrots and grated tofu, with a little metal handled dish of ginger dressing on the side. Eating it was like taking a trip to a hippy commune in the 70’s where the cook wasn’t so stoned that she’d forgotten to add enough salt.
I use Napa Cabbage, and I’ve replaced the rice with brown rice ramen from Lotus Foods, but the flavors and texture are similar. I sometimes make big batches of it (dressing kept separately), and eat it many days in a row. Surprisingly, kids actually love this salad. I started out separating the components for them and letting them choose what they want inside, but now they will eat it all (minus the bitter radicchio) tossed together.
TIME: 30 MINUTES
INGREDIENTS: 7
SERVINGS: 4
1 block of firm, organic tofu. Shredded by hand with a box grater
5 cups Napa Cabbage, finely sliced. (About one medium head—ok to sub romaine if you can’t find Napa Cabbage)
4 large carrots, peeled and grated
4 radishes (Cut into thin half moon sliced)
1/2 English or 2 Persian Cucumbers, small diced. (You can use a regular cuke, but peel and deseed it. )
1/2 cup radicchio (Finely shredded)
3 blocks Gluten-Free Ramen Noodles, cooked and cooled. (I use Lotus Foods brown rice and millet ramen)
Ginger Sesame Dressing (Store bought, or recipe below)
Combine all ingredients in a bowl. Toss with Sesame Ginger Vinaigrette. Keep salad and dressing separate until eating. The salad will keep stored in the fridge undressed for 2-3 days.
Ginger Sesame Dressing
TIME: 5 MINUTES
INGREDIENTS: 7
SERVINGS: 2
Combine all ingredients. In a mason jar: cover and shake. Taste and adjust, adding more salt if needed.
2 Garlic Clove (finely minced or puréed)
2 tsps Finely Minced Ginger
1/2 cup Rice Vinegar
2 tbsp Soy Sauce
1 tbsp Maple Syrup (or 2 tsp honey)
1 cup Avocado Oil
2 tbsps Sesame Oil
1 tsp salt
