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.