Asian Slaw Peanut Salad

Recently, I have been getting really into cooking a large batch of a salad-type meal on Sundays and eating it all week for lunch. Here is one of those creations. I saute a block of tofu with this salad and add on top in the meal-sized containers.

Asian Slaw Peanut Salad

Ingredients:

• 1 red pepper, diced
• 1 package edemame (unshelled) optional
• 1 package coleslaw cabbage mix
• 1 package shredded carrots
• ½ cup crushed peanuts (or sesame seeds – optional)
• 2 scallions, chopped
• ¼ cup chopped cilantro
• 8 oz. mushrooms (sauted – optional)
• 1 block extra-firm tofu, 2 tablespoons cornstarch, 1 tablespoon Tamari

Dressing Ingredients:

• 2 teaspoons grated ginger
• 1 garlic clove, minced
• 1/3 cup creamy peanut butter (or Tahini)
• 2 Tablespoons lemon juice
• 1 Tablespoon honey
• ½  Tablespoon soy sauce
• ¾ cup unsweetened coconut milk
• 1 teaspoon toasted sesame oil
• ½ teaspoon Sriracha sauce

Directions:

1. Combine top list of ingredients and set aside.
2. Combine dressing ingredients in a food processor.
3. Toss dressing with dry ingredients and serve.

Note: If too salty, add 1 teaspoon granulated sugar and 1 teaspoon cider vinegar to offset saltiness.

Cook the tofu.

Note: Can use 1/2 can coconut milk and add and extra tablespoon peanut butter.