I love long weekends, even though as a self-employed person, those kind of designations don’t really mean that much. Sometimes I feel a bit like the Countess Dowager from Downton Abbey asking “What is a week-end?”. Except, in my case, it’s because I’m usually working everyday. Weekends and long weekends, let alone designations of “regular business hours” can get lost in the hustle. But last weekend I made sure I marked the occasion by hanging out with friends. Saturday we played board games and mixed strong cocktails with our favorite couple. On Monday, I had a friend over for lunch (you’ll hear more about our meal in another post). And in between, on Sunday, I made this slaw for a good group of friends who brought over sandwich fixin’s for a little potluck lunch.
I loved this salad, though it has several components that make it not quite a snap to pull together at the last minute. First there are some red onions and garlic that need to caramelize and crisp up. Get those done an hour or so ahead of time. Then there’s some almond slices that need toasting as well as some tofu that needs marinating (though I let sit for 5 minutes in a quick marinade & it turned out perfectly) and baking. And because this is a slaw, get your cabbage sliced nice and fine. But regardless of the footwork…or is it handwork…that needs to be done, it’s worth it.
And I forgot to mention the best part – the miso vinaigrette. It’s tangy and sweet and it’s the one component that is a cinch to mix up so you can easily transpose this dressing to whatever salad you’re making with ease. The combination of every ingredient is magic: from the caramelized onions to the miso. It’s an elegant take on a plain old cabbage salad. So make this salad for a group of your best friends and celebrate long weekends, long days and good times.
elsewhere: This week I made some fantastic roasted cauliflower with lemon and Parmesan over at Poppytalk. I’m still craving it, so do yourself a favour and bake up a batch!
chopped miso slaw with tofu
(adapted from 101 Cookbooks)
1 t olive oil
1/4 of a red onion, sliced paper thin
3 cloves of garlic, sliced paper thin
1/2 head red cabbage, sliced thinly
1/2 head green cabbage, sliced thinly
1 carrot, julienned or grated
1 large scallion, sliced thinly on the diagonal
1 small package of extra firm tofu, cut into triangles, marinated & baked* – or use some pre-baked or smoked variety from the store
2 t brown rice miso paste
2 T rice vinegar
2 T apple cider vinegar
1 T honey (or agave syrup)
4 T olive oil or light tasting vegetable oil
small splash of sriracha
1/2 c toasted sliced almonds
* For the tofu marinade, I just mixed a little soy sauce, sriracha, french minced ginger, sesame oil and a splash of rice vinegar. I let the tofu sit for 5 minutes and then baked it on a cookie sheet for 10 minutes, flipped each triangle and baked for another 5 minutes. Easy! If you are making this gluten-free, skip the soy sauce and use a g/f tamari.
1. Start by caramelizing the onions and garlic in the olive oil over med-high heat. When they’re brown, stir them around occasionally and try to let them get a little crispy. Let them dry on a paper towel.
2. Place the sliced cabbage, julienned carrots, caramelized onions and green onions in a large serving bowl. Top with the baked tofu.
3. Mix together the dressing ingredients in a small jar. Shake or whisk until it comes together. Pour over dressing and toss. Scatter with the sliced toasted almonds. Serves 8.