Cabbage Eggplant Salad

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.