A creamy, zesty dressing upgrades a bag of coleslaw mix and tofu in this easy no-cook dinner.
Packaged baked tofu adds heft to this quick salad, plus a coleslaw mix saves time.
The golden ticket is the creamy coconut dressing spiked with fish sauce, lime, and sriracha.
Photo:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Its salty and bright, and a perfect compliment to this tofu and cabbage salad recipe.
Use the remaining coconut cream in a smoothie, overnight oats, oatmeal, or soup.
Ingredients
2/3cupwell-stirred unsweetened coconut cream (from a 13.66-oz.
Transfer 2 tablespoons dressing to a small bowl; reserve.
Divide salad among bowls and top with tofu.
Top with remaining 1/4 cup each peanuts and fried onions.
Drizzle with reserved dressing.
Make-Ahead:Refrigerate dressing for up to 5 days; refrigerate assembled salad for up to 1 day.
2,000 calories a day is used for general nutrition advice.
