January 20, 2015

Thai Crunch Salad with Teriyaki Tofu

1/2 head Green Cabbage
1/2 head Romaine or Green Lettuce
2 large carrots, julienned
3 Green Onions, thinly sliced (both white & green parts)
1/2 English Cucumber, julienned
3 TBS. cilantro, chopped (or just small handful)
1 c. cooked edamame (shelled)
1/2 c. chopped almonds
Teriyaki Marinated Tofu (optional)
Almond Ginger Dressing
crispy wonton strips

Assemble Vegetables, Cilantro and Edamame in bowl.  Add almonds.  Toss to mix.
Top with warm tofu.  Pour dressing to taste, add wonton strips and serve.

Inspiration Source: Peas and Thank You by Sarah Matheny

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