Red Cabbage Salad with Curried Tofu

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This salad makes a nice light meal for lunch or dinner and the addition of the tofu ups the protein count.

You may choose to not blanch the red cabbage but I like the way the purple pops after blanching and the flavour seems to be more intense. The best way to blanch the cabbage is to immerse the shredded cabbage into a rolling boil bath for no more than 2 minutes. Remove cabbage promptly and rinse under cold water and drain.

The rich red color of red cabbage reflects it concentration of anthocyanin polyphenols, which contribute to red cabbage containing significantly more protective phytonutrients than green cabbage. Interest in anthocyanin pigments continues to intensify because of their health benefits as dietary antioxidants, as an anti-inflammatory, and their potentially protective, preventative, and therapeutic roles in a number of human diseases.

18.9g net carbs, 9.9g protein and 7 Weight Watchers points per serving.

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Red Cabbage Salad with Curried Tofu Recipe

By kimmy Published: September 21, 2015

  • Yield: 6 Servings
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins

Calories: 255 | Fat:14.1g | Protein: 9.9g | Carbs: 23.6g | Fibre: 4.7g | WW Points: 7

Ingredients

Instructions

  1. To make Dressing, blend chutney, peanut butter, and 1/3 cup water in blender until smooth and set aside.
  2. Heat 2 tsp. oil in large skillet over medium heat. Add tofu, and season with salt. Cook for 7 minutes until browned.
  3. Add garlic and remaining 1 tsp. oil, and cook for 30 seconds.
  4. Sprinkle with curry powder, and cook for 2 minutes. Remove from heat, and keep warm.
  5. Toss blanched cabbage and cucumber with dressing in large bowl. Top with warm tofu and green onions
By | 2017-08-22T19:52:29+00:00 September 21st, 2015|Recipes, Salads, Vegan, Vegetarian, WW Friendly|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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