Cabbage Eggplant Salad

Ingredients

 * 2 Japanese eggplant, halved lengthwise
 * 1 lb cabbage head, quartered
 * ½ lb firm tofu, bite-sized pieces
 * 1 medium carrot, shredded

Dressing

 * ¼ cup soy sauce
 * 1 tsp sesame oil
 * 1 tbsp cider vinegar
 * Korean red pepper powder, or substitute less cayenne

Seasoning

 * salt and black pepper, to taste.

Directions

 * 1) Steam the eggplant and cabbage in a large dutch oven or steamer until the eggplant is soft and the cabbage is tender yet still firm, about 15 minutes.
 * 2) Drain thoroughly and cool.
 * 3) Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pieces.
 * 4) In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot.
 * 5) In a small bowl, mix together the dressing ingredients.
 * 6) Add the dressing to the cabbage-eggplant mixture and combine well.
 * 7) Add salt and pepper.
 * 8) Serve immediately.