Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette

Cabbage salad

 * ¾ lb napa or green cabbage, shredded (about 6 loosely packed cups)
 * 1 cup grated carrot
 * ½ cup thinly sliced scallion greens
 * 8 oz baked tofu, diced
 * ⅓ cup chopped roasted peanuts

Lemon-soy vinaigrette

 * 2 tbsp canola oil
 * 1 tbsp toasted sesame oil
 * 1½ to 2 tbsp freshly squeezed lemon juice
 * 1 tsp Japanese soy sauce, or more to taste

Cabbage salad

 * 1) Combine cabbage, carrot, scallion greens, tofu and peanuts in a large bowl, and set aside.

Lemon-soy vinaigrette

 * 1) Combine oils, 1½ tablespoons lemon juice and soy sauce in a small jar.
 * 2) Cover, and shake vigorously until thoroughly blended.
 * 3) Pour vinaigrette over slaw, and toss well.
 * 4) Season with more soy sauce and lemon juice, if needed.