MARINATED VEGETABLE SALAD (courtesy of Anita Devine)
1 head romaine lettuce, finely chopped (I use less romaine and more red cabbage)
¼ head red cabbage, finely sliced (I use less romaine and more red cabbage)
¼ head red cabbage, finely sliced
1 block marinate tofu (I use tofu kan), chopped
1 cup dry roasted organic peanuts, skin on
1 small jar marinated artichokes, chopped
1 carrot, shredded
½ cup sprouts ( I used mix sprouts)
½ tsp toasted sesame oil
1 Tbs. ume vinegar
1 Tbs shoyu (or regular soy sauce)
Juice of one orange
1 Tbs. rice syrup
1 ½ Tbs. mustard (I use whole grain Dijon)
- Mix together dressing ingredients and set aside.
- Place sliced red cabbage in a bowl, mix with ¼ tsp sea salt, place a place over it and weigh it down for one hour to extract some of the liquid. (I skip this step)
- Mix together all the vegetables, tofu, and peanuts and toss with dressing.
Note: Taste for seasoning. I usually adjust with more ume vinager and more soy sauce.