Napa Cabbage-and-Tofu Salad with Orange-Ginger Vinaigrette

This salad would also work well mounded on cellophane noodles if you're looking for a more substantial main dish. Or you could add a glass of wine and a dessert of fresh fruit for a light meal.

Yield: 2 servings (serving size: 2 1/2 cups)

Ingredients

• Vinaigrette:
• 2  teaspoons  grated orange rind
• 3  tablespoons  fresh orange juice
• 1  tablespoon  mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)
• 1  tablespoon  chopped fresh cilantro
• 1  teaspoon  minced peeled fresh ginger
• 2  teaspoons  rice vinegar
• 1 1/2  teaspoons  dark sesame oil
• 1  teaspoon  low-sodium soy sauce
• 1/4  teaspoon  salt
• 
  Salad:
• 4  cups  water
• 1  (2-inch) slice peeled fresh ginger
• 2  cups  broccoli florets
• 4  cups  thinly sliced napa (Chinese) cabbage
• 1/4  cup  thinly sliced green onions
• 10  snow peas, trimmed and cut lengthwise into thin strips
• 1  (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
• 2  teaspoons  sesame seeds, toasted
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper

Preparation

To prepare the vinaigrette, combine the first 9 ingredients in a small bowl; stir well with a whisk, and set aside.

To prepare the salad, bring the water and ginger slice to a simmer in a large saucepan; add broccoli florets. Cook 1 minute. Add the cabbage, green onions, and snow peas; cook 30 seconds. Drain and rinse with cold water; drain well. Place the cabbage mixture on several layers of paper towels, and cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine broccoli mixture, tofu, sesame seeds, salt, and pepper in a large bowl. Add vinaigrette, tossing to coat.

Nutritional Information

Calories:

204 (29% from fat)

Fat:

6.6g (sat 0.8g,mono 2g,poly 2.4g)

Protein:

19.2g

Carbohydrate:

18.3g

Fiber:

5.8g

Cholesterol:

0.0mg

Iron:

5.3mg

Sodium:

918mg

Calcium:

348mg