SUMMER SALAD
WITH TOFU

by Melanie Waxman

 

 

 

SUMMER SALAD
WITH TOFU

by Melanie Waxman

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Summer Salad with Tofu

Course Lunch, Salad
Cuisine Macrobiotic
Keyword salad, tofu

Ingredients

  • 1 tablespoon

    cilantro or herb of choice 


     finely minced
  • 2 cups chinese cabbage finely sliced
  • 1 small cucumber peeled and finely sliced
  • 1 celery stalk

    finely sliced 


  • 3 radishes

    finely sliced 


  • 3/4 teaspoon

    sea salt
 


  • 1/2

    block firm tofu crumbled 


  • 1-2 tablespoons umeboshi vinegar
  • 4 tablespoons brown rice vinegar

Instructions

  • Mix the tofu and umeboshi together. Set aside to marinate for about 15 minutes.
  • Place the Chinese cabbage, celery, cucumbers and radishes into a bowl. Add the salt and mix through.
  • Place a plate on top of the vegetables. Add a weight such as a small jug of water and press for about 15 minutes.
  • Remove the weight from the salad and discard any liquid.
  • Sprinkle with brown rice vinegar.
  • Add the cilantro and tofu to the salad, mix gently and serve.