Thai Salad with Orange Ginger Vinaigrette

Recipe Author: Conne Ward Cameron

That head of cabbage can be daunting, too, if you haven’t used the one from last week (or the week before). This recipe is adapted from “The 30-Day Vegan Challenge” by Colleen Patrick-Goudreau.


1 head green cabbage, shredded 1 cup shredded carrot 1 red onion, thinly sliced 1/2 cup chopped green onion 1 cup roasted, unsalted peanuts 1/4 teaspoon red pepper flakes, or more if you like it spicy 1 to 2 teaspoons black sesame seeds, toasted optional 1/2 cup chopped parsley or cilantro 16 ounces extra- or super-firm tofu, cubed and sautéed in sesame oil Orange-Ginger Vinaigrette: 1/4 cup orange juice 1/4 to 1/2 cup seasoned rice vinegar 3 tablespoons maple syrup 2 tablespoons minced ginger 2 tablespoons toasted sesame oil (optional) 2 teaspoons garlic, minced


Combine the cabbage, carrot, red onion, green onion, peanuts, red pepper flakes, sesame seeds, parsley or cilantro, and tofu in a large bowl.

In a medium-size bowl, thoroughly combine the vinaigrette ingredients, and combine this mixture with the veggies. Stir well and serve. (Because the salad can get soggy if it sits in the dressing overnight, if you plan on preparing it in advance, keep the salad ingredients separate from the dressing until about an hour before ready to serve.)

Variation: You can leave out the tofu if you want, since this delicious salad is perfect on its own, but adding tofu (sautéed in sesame oil) will add additional flavor and texture.