Photo Credit: Aaron Colussi

Asian Salad with Carrot Greens, Grilled Tofu and Carrot-Sesame Dressing

This Asian salad combines tofu with classic ingredients for a light, delicious salad.

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Description

From savory to sweet, this fresh carrot recipe shows innovative ways to prepare this healthy root veggie.
Recipe Type: Lunch
Author: Natavia Cook, Chloe Rothschild and Chef Adam Sacks, Johnson & Wales University  
Servings: 6-8 servings

Ingredients

Tofu: 

  • 1 (14-ounce) package firm or extra-firm tofu 
  • 1 tablespoon dark sesame oil 
  • ¼ cup tamari or Bragg Liquid Aminos 
  • 1 tablespoon honey  
  • 1 tablespoon rice wine vinegar 
  • 1 tablespoon grated fresh ginger 

Carrot-Sesame Dressing 

  • 2 tablespoons olive oil 
  • 1 tablespoon toasted sesame oil 
  • 2 tablespoons rice wine vinegar  
  • 1 tablespoon real maple syrup  
  • 1 tablespoon white miso paste   
  • 1 clove garlic, finely minced 
  • 2 tablespoons finely grated fresh ginger  
  • ⅛ cup peeled, finely grated carrot  

Asian Salad 

  • 1 bunch carrots, with greens on 
  • 1 bunch lacinato kale  
  • 1 small head (or half a larger head) napa cabbage 
  • 1 medium-sized zucchini  
  • 1 large watermelon radish; can also use daikon radish or 4 regular radishes  
  • 2 tablespoons toasted white and black sesame seeds, for garnish

      Instructions

      1. Slice tofu into ½-inch slices. Lay slices on a paper towel to remove excess moisture. 

      2. Whisk remaining tofu ingredients in a bowl. 

      3. Place tofu in a shallow dish, and cover with marinade. Cover and refrigerate 15 minutes, or up to 24 hours. 

      4. For dressing, place all ingredients in a sealable container and shake vigorously. Can be refrigerated up to 3 days. 

      5. Prepare grill. Thoroughly clean and oil. Preheat to medium high. If no grill, preheat broiler on medium heat with rack 6 inches from the top. 

      6. For salad, remove greens from carrots; chop greens into small, bite-sized pieces. Chop kale and cabbage into ¼-inch shreds. Place all greens in a large mixing bowl. 

      7. Peel carrots. Use a spiralizer to spiral-cut carrots and zucchini into long, noodle-like pieces. Add to mixing bowl with greens. 

      8. Cut top and bottom off watermelon radish. Using a mandolin slicer, a chef knife or a slicing blade on a food processor, slice radish paper-thin. Place in salad bowl with greens and vegetables. 

      9. Grill marinated tofu until grill marks appear, 1½ to 2 minutes per side. Remove from heat, and cut into thinner slices or square cubes. If no grill, place tofu in a 9×13-inch baking dish and broil, flipping once, until golden brown, approximately 4 minutes.

      10. Toss all greens and vegetables with dressing; disperse among 6–8 salad bowls. Top with tofu; garnish with toasted sesame seeds.

      PER SERVING: 190 CAL; 9G PROTEIN; 11G FAT; 16G CARB (8G SUGARS); 590MG SODIUM; 3G FIBER 

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