Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette

Description
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Ingredients

 * Cabbage Salad
 * 3/4 lb. napa or green cabbage, shredded (about 6 loosely packed cups)
 * 1 cup grated carrot
 * 1/2 cup thinly sliced scallion greens
 * 8 oz. baked tofu, diced
 * 1/3 cup chopped roasted peanuts
 * Lemon-Soy Vinaigrette
 * 2 Tbs. canola oil
 * 1 Tbs. toasted sesame oil
 * 1 1/2 to 2 Tbs. freshly squeezed lemon juice
 * 1 tsp. Japanese soy sauce, or more to taste

Directions
1. To make Cabbage Salad: Combine cabbage, carrot, scallion greens, tofu and peanuts in a large bowl, and set aside.

2. To make Lemon-Soy Vinaigrette: Combine oils, 1 1/2 tablespoons lemon juice and soy sauce in a small jar. Cover, and shake vigorously until thoroughly blended. Pour vinaigrette over slaw, and toss well. Season with more soy sauce and lemon juice, if needed.