Charred Cabbage Salad with Torn Tofu and Plantain Chips

Name: Charred Cabbage Salad with Torn Tofu and Plantain Chips
Yield: Serves 4
Ingredients: 14 ounces, firm tofu, torn into bite-size pieces; 3 tablespoons, seasoned rice vinegar; 2 tablespoons, lime juice; 4 teaspoons, grated fresh ginger, divided; 1 tablespoon, honey; 1 tablespoon, fish sauce; 1 head, red cabbage (2 pounds); 7 tablespoons, vegetable oil, divided; 4 teaspoons, Thai red curry paste, divided; 1 tablespoon, ground turmeric, divided; ½ teaspoon, table salt; 1 tablespoon, water; 1 cup, bean sprouts; ¼ cup, chopped fresh basil; 2 , scallions, sliced thin on bias; ¼ cup plantain or, banana chips, crushed

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This salad boasts charred cabbage and tofu, all tossed in a warm dressing.

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES4

Charred Cabbage Salad with Torn Tofu and Plantain Chips

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

WHY THIS RECIPE WORKS

We used Southeast Asian flavors for this showstopping salad, first coating wedges of red cabbage with oil, Thai red curry paste, and turmeric and then roasting them in the oven. The spice paste gave flavor; the roasting brought out the cabb...

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