The tang is courtesy of the lemon and sesame oil vinaigrette in this salad made from a slaw of shredded green cabbage and carrots, diced red onion and mango, chopped raw almonds and sesame seeds served on a bed of romaine lettuce leaves along with baked tofu slices. Each lettuce leaf can be filled with some of the slaw and a couple of pieces of tofu, rolled up and eaten burrito-style.
1 medium sized head of green cabbage
1 medium sized red onion
1 large ripe mango
1/4 cup sesame seeds
1/2 cup sliced raw almonds
15 ounces of baked tofu (four 4 ounce blocks per salad)
1 large head of romaine lettuce
juice of 1 lemon
3 tablespoons sesame oil
3 tablespoons of mango juice
1. Shred the cabbage and carrots on a box grater or use a food processor with the shredder disk and put in a large mixing bowl.
2. Peel a ripe mango and dice it making sure to remove all of the fruit from the large pit. (NOTE: you could use a potato ricer to gently squeeze the juice from the fruit that remains clinging to the pit and reserve it to use in the dressing)
3. Add the mango, almonds, sesame seeds to the bowl with the slaw.
4. Dice the red onion and add to the bowl. Mix all the ingredients and set to one side.
5. In a small bowl whisk the lemon juice, sesame oil and mango juice. Add to the slaw and toss.
6. Cut the tofu into half inch strips.
7. Arrange romaine leaves on a plate and pile the slaw in the center of the plate. As if you are making the sun’s rays, arrange the tofu around the mound of slaw, garnish with a few more sliced almonds or a sprinkling of sesame seeds.