Crunchy Cabbage Slaw

Name: Crunchy Cabbage Slaw
Ingredients: 1 14–16 oz. block extra-firm tofu pressed dry and shredded; 1/4 cup cornstarch; 2 tsp freeze-dried parsley; 2 tsp freeze-dried basil; 2 tsp freeze-dried cilantro; 2 tsp freeze-dried dill; 2 tsp freeze-dried garlic; 2 tsp smoked paprika; 2 tsp sweet paprika; 1 tsp onion powder; 1 tsp ground cumin; 1/2 tsp black pepper; 1 1/2 tsp kosher salt; 2 tbsp avocado or olive oil; 1 small head cabbage shredded; 1 extra-large carrot shredded; 1/2 red onion thinly sliced; 1/2 cup toasted sliced almonds; 1 handful dried blueberries or raisins; 1/2 cup mayonnaise; 1/4 cup avocado or olive oil; 3 tbsp soy sauce; 1/4 cup Dijon or honey mustard; 2 tbsp maple syrup; 2 tbsp apple cider vinegar; 1/4 cup water; 1 tsp Pardes Farm freeze-dried parsley; 1 tsp garlic powder; 1 tsp onion powder; salt & pepper

Serves 1

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Crunchy Cabbage Slaw

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Serves 1

Directions

1Press tofu dry and shred.
2Toss tofu with seasonings, cornstarch and oil.
3Spread tofu onto a well-oiled parchment-lined baking sheet, spray the top with oil, and bake at 375°F until golden and crispy, stirring halfway.
4Combine the cabbage, carrot, onion, almonds and optional dried fruit in a bowl.
5Whisk together the dressing ingredients.
6Toss the dressing with the vegetables and let sit for 5–10 minutes.
7Fold in the crispy tofu just before serving.

Ingredients

1 14–16 oz. block extra-firm tofu, pressed dry and shredded
1/4 cup cornstarch
2 tsp freeze-dried parsley
2 tsp freeze-dried basil
2 tsp freeze-dried cilantro
2 tsp freeze-dried dill
2 tsp freeze-dried garlic
2 tsp smoked paprika
2 tsp sweet paprika
1 tsp onion powder
1 tsp ground cumin
1/2 tsp black pepper
1 1/2 tsp kosher salt
2 tbsp avocado or olive oil
1 small head cabbage, shredded
1 extra-large carrot, shredded
1/2 red onion, thinly sliced
1/2 cup toasted sliced almonds
1 handful dried blueberries or raisins (optional)
1/2 cup mayonnaise
1/4 cup avocado or olive oil
3 tbsp soy sauce
1/4 cup Dijon or honey mustard
2 tbsp maple syrup
2 tbsp apple cider vinegar
1/4 cup water
1 tsp Pardes Farm freeze-dried parsley
1 tsp garlic powder
1 tsp onion powder
salt & pepper (optional)

Equipment

baking sheetparchment paperbowlwhisk

Tips

The slaw holds up well in the refrigerator for a day or two.
Serve with grilled chicken, steak, burgers, schnitzel, salmon, or a dairy meal.

Crunchy Cabbage Slaw

Crunchy Cabbage Slaw

Directions

Ingredients

Equipment

Tips

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