Country Cabbage Salad

Country Cabbage Salad smallRecipe by Zel Allen from Vegetarians in Paradise
May 13, 2013

Nothing beats fresh herbs to liven up a hearty salad of fresh veggies and tofu. The recipe is so easy you can prepare it 20 minutes before serving and collect the compliments with a smile. If the recipe contains vegetables you don’t love or don't have on hand, just substitute with your favorites and those you do have in the fridge, and the salad will still be tasty and visually enticing.

Yield: 4 servings

4 cups finely chopped green cabbage
2 to 2 1/2 cups finely chopped red cabbage
1/2 pound extra firm tofu, cut into 1/4-inch cubes
1/4 to 1/2 pound button mushrooms, coarsely chopped
1 large carrot, peeled and coarsely shredded
1 rib celery, finely chopped
1 cup chopped fresh cilantro
1/2 bunch chopped fresh mint leaves
1/3 cup seasoned rice vinegar
2 tablespoons low sodium soy sauce

2 small bell peppers cut into thin rings or 1/4 red bell pepper, diced

1.    Combine all the ingredients, except the garnish, in a large bowl and toss well to distribute the vegetables, vinegar, and soy sauce evenly.
2.    Garnish the top of the salad with a mound of the red peppers heaped into the center. Present at the table and toss well before serving.