I know - the weather is changing, we are craving heartier foods, I should be talking about something that will set you back in your chair like a heavy soup, a hearty kale, rich desserts... but after returning from Puerto Rico this past week where we are planning our Winter get away at Hotel Casa Grande resort www.hotelcasagrande.com am not quite ready to be in that mind set - and really this little recipe may be a welcome relief to the seasonal foods that are or will be around you in the next weeks.
This salad is satisfying and just what the docotor ordered after you feel yourself slipping from your Summer regime!  A simple meal that comes together in a snap, filling and full of the bright flavors against the rustic crunch of cabbage and nuts, this salad easily accommodates whatever ingredients you have on hand... so go ahead, defy seasonal urge to feel heavy and sluggish! Get yer cabbage on crouton! heatlth benefits of cabbage: http://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-cabbage.html  

Want more of where this recipe came from? Want to feel great all Winter? Join us in Puerto Rico where we will combine great WHOLE food like this, Bikram yog with the best, and soak up all the Vitamin D that little island has to offer poolside. Reach out to us today!  Register now: http://www.scribd.com/doc/113068582/February-Retreat-Registration-v2 

Vietnamese Chopped Cabbage Salad
1 packet 'sprouted' organic tofu, (wildwood brand is the best!) http://www.wildwoodfoods.com/products/meat-alternatives/tofu/water-pack/wildwood%C2%AE-sproutofu%C2%AE-extra-firm-water-pack
1/2 head cabbage, finely shredded
1 small bunch green onion, sliced thin
1 handful cilantro leaves
1 handful mint leaves
1/4 c. toasted nuts (almonds, peanuts, or pecans) chopped
1 apple, julienned
2-3 radishes, sliced or julienned
juice of 1 lime
4 Tbs. grapeseed or sesame oil
1 Tbs. soy sauce
3-4 Tbs. fish sauce (optional)
1 tsp. siracha chili sauce (substitute chili flakes or tabasco sauce)
2 Tbs. rice wine vinegar
pinch brown sugar or honey

Season slice, season the tofu with salt/pepper and grill/saute. Allow to rest before cutting into strips. Combine cooled tofu, cabbage, onions, apple, radish, cilantro, and mint in large bowl. Whisk lime juice, oil, soy sauce, fish sauce (optional), chili sauce, vinegar, and sugar together in small bowl. Taste and correct seasoning. Toss nuts and dressing with salad in large bowl until well combined. Serve topped with additional herbs and toasted nuts if desired.
Elizabeth CotterComment