Japanese Red Cabbage Salad
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
October is a great month for eating cabbages. Most cabbages can be eaten raw, steamed or boiled. This recipe is a healthy way of trying red cabbage raw.
Heat 2 tbsp olive oil in a pan. Add the basil tofu and fry until cooked and brown. Keep aside and in the same pan gently fry the flaked almonds until browned.
Make a dressing with the soya sauce, vinegar, sugar and the rest of the olive oil. Add the dressing to the shredded cabbage and toss.
Cook the noodles, following the instructions on the packet.
Place the noodles on plates and pile the basil tofu and the cabbage on top. Simply delicious!
Special DietsWhen using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy.