Vegetarian Times Oct/2005
This recipe was actually sent to me by one of our CSA members, so it comes highly recommended. This recipe uses the mini-chopper attachment, but you can also add the dressing ingredients into a blender jar. I have often saved myself time and cleanup by using a regular-mouth mason jar on my blender rather than the regular blender glass.
1 stalk Spring Garlic, bottom trimmed, chopped
2" piece fresh Ginger, cut into 8 pieces (peeling unnecessary)
1/3 cup unsalted Peanut Butter
1 1/2 TB Tamari or Soy Sauce
2 tsp packed light Brown Sugar
For the Slaw:
1 8 oz pkg Oriental-style Baked Tofu, cut into 1/2" dice
6 cups shredded Red Cabbage
1 medium sized Carrot, peeled and grated
1/2 cup thinly sliced Green Onions (use tops of Spring Onions)
Freshly chopped Mint leaves, for garnish
To make Peanut Dressing: Place garlic and ginger in mini-chopper beaker - or blender jar, and pulse until finely chopped. Add peanut butter, Tamari, brown sugar, vinegar and 1/4 cup water, blend until smooth. Thin with 1 TB of water or more, if necessary, so that dressing is pourable.
To make Slaw: Combine all ingredients. Pour dressing over salad, and toss to coat. Season to taste with salt and pepper. Top with mint leaves and serve.