Tofu Cabbage Salad with Kimchi Miso Dressing and Peanuts

Sara Dickerman

Servings

Ingredients

2 cups shredded cabbage

1 cup shredded carrots

4 ounces leftover tofu from Brussels Sprouts and Tofu Stir-Fry (click here for recipe)

2 tablespoons Kimchi Miso Dressing (click here for recipe)

¼ cup cilantro

1 tablespoon chopped peanuts

Toss cabbage, carrots, and tofu with dressing. Top with cilantro and peanuts.