cabbage, beet, barley tofu salad

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Cabbage, Beet, Barley and Tofu Salad

 

Recipe By :Camille Cusumano

Serving Size : 10 Preparation Time :0:00

Categories : Main Dishes Salads

Tofu

 

Amount Measure Ingredient -- Preparation Method

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2 medium beets

1 small red cabbage head

1/3 cup cider vinegar

1 tablespoon honey

2 tablespoons soy sauce

1 tablespoon minced garlic

2 tablespoons chopped fresh parsley

2 tablespoons dried herb

(chervil, basil, or thyme)

1/4 cup safflower oil

1/2 pound firm tofu -- 1/2-inch cubes

1 1/2 cups cooked barley

 

1. Steam beets until tender, about 30 to 60 minutes. Peel and cut into 1/2-inch

cubes. Reserve.

 

2. Chop cabbage coarsely and steam for 7 to 10 minutes. While cabbage is

cooking, make dressing: In a large bowl combine vinegar, honey, soy sauce,

garlic, parsley, chervil, and oil. Add tofu cubes and mix to coat well.

 

3. Add steamed cabbage to marinated tofu and toss again. Add cubed beets and

barley, and toss to coat all ingredients well. Chill for 1 hour before serving.

 

Source:

" Tofu, tempeh and other soy delights (Rodale 0878574891) "

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Per Serving (excluding unknown items): 135 Calories; 7g Fat (42.3% calories from

fat); 4g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 231mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 4164 0 0 0 0