From Vegetarian Times
For the Peanut Dressing:
1 stalk Spring Garlic, chopped using about 1/2 the top
2-inch piece fresh Ginger, cut into eight pieces (peeling it is unnecessary)
⅓ cup Unsalted Peanut butter
1 ½ TB Tamari
2 tsp packed light Brown Sugar
1 tsp Apple Cider Vinegar
For the Red Cabbage Slaw:
1 8-oz. pkg. Oriental-style baked tofu, cut into ½-inch dice
6 cups shredded Red Cabbage
1 medium-sized Carrot, peeled and grated
1 TB chopped Parsley
½ cup thinly sliced Green Onions (use the leftover tops from the other recipes)
To make Peanut Dressing: Place garlic and ginger in mini-chopper beaker, and pulse until finely chopped. Add peanut butter, tamari, brown sugar, vinegar and 1/4 cup water, and blend until smooth. Thin with 1 TB of water or more, if necessary, so that dressing is pourable.
To make Red Cabbage Slaw: Combine all ingredients. Pour dressing over salad, and toss to coat. Season to taste with salt and pepper. Serve.