Napa Cabbage Salad with Sesame Dressing

Napa Cabbage Salad with Sesame Dressing
Servings: 4 Prep 20 mins Cook 4 mins Start to Finish 24 mins


  • 1 pound thin asparagus
  • 1 12.3 ounce box firm tofu
  • 2 cups spinach, cut in strips
  • 4 cups Napa cabbage, cut in strips
  • 1 cucumber, peeled, seeded and finely diced
  • 4 scallions, thinly sliced
  • 1 radish, cut into matchsticks
  • 1 tablespoon black or white toasted sesame seeds
  • 1 garlic clove
  • 4 tablespoons peanut oil
  • 2 tablespoons rice vinegar, or to taste
  • 1 teaspoon brown sugar
  • 1 tablespoon soy sauce
  • 1/2 jalapeno pepper, seeded and finely minced
  • 1 tablespoon peanut butter, tahini or cashew butter
  • 6 mint leaves, finely chopped
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons basil, slivered

Make It


1. Snap the lower ends off the asparagus and discard. Leave tops whole or slice diagonally; wash in cold water. Bring a skillet of salted water to a boil; add asparagus and simmer until barely limp and tender, about 4 minutes. Drain and set on a clean towel. Slide tofu out of its container, blot off water and cut into 1/2-inch cubes. Arrange vegetables and tofu on a platter and sprinkle with sesame seeds and dressing. Toss at the table.


2. Mash garlic in a mortar; gradually add remaining ingredients and work together to make a thick sauce.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 282, Fat, total (g): 19, fiber (g): 6, Folate (µg): 306, calcium (mg): 201, iron (mg): 5, Percent Daily Values are based on a 2,000 calorie diet.