Last year I decided that I was going to start a new family tradition of making Easter lunch. The family seemed to tolerate it last year so I thought I would take the tradition into its second year in 2013 and make an Asian themed feast. Since a few family members (including myself) are still on a health-kick, I thought a salad was a good place to start. My family liked it so I guess being related to each other is working out just fine.
- 1/2 red cabbage
- 3/4 cup bean shoots
- Olive oil spray
- 1 block hard tofu or bean curd
- 3 tablespoons sesame paste (you can get this from Asian groceries)
- Splash of sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons vegan fish sauce (or more soy if you can’t get this)
- 2 tablespoons rice wine vinegar
- 2 tablespoons agave or honey substitute
- 2 tablespoons water
- 1 tablespoon sesame seeds
- 1 spring onion
- Very finely slice the red cabbage and lay it out nicely on your serving bowl or plate.
- Take the tails off your bean shoots and scatter them over the red cabbage.
- Cut your tofu into 1cm x 2cm pieces. Pan fry them with a little spray oil, turning until all sides are golden brown. Set aside to cool.
- Stack the tofu in the middle of the bed of cabbage and bean shoots so that you can still see the awesome colour.
- In a food processer, combine the sesame paste, sesame oil, soy and vegan fish sauces, rice wine vinegar, agave and water. Process until well combined. It will be quite a thick dressing but if it’s too think just add a little more water or soy sauce until you get the consistency you’re after.
- Drizzle the dressing over the salad and sprinkle the sesame seeds over the top.
- Finish off with sliced spring onion and serve.