Food Recipes Tofu & Cabbage Salad with Coconut Dressing Be the first to rate & review! A creamy, zesty dressing upgrades a bag of coleslaw mix and tofu in this easy no-cook dinner. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on June 15, 2024 Rate PRINT Share Close Photo: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless Prep Time: 15 mins Total Time: 15 mins Servings: 4 Jump to Nutrition Facts Two supermarket shortcuts save the day in this no-cook weeknight meal. Most salads don’t require cooking, but if protein is in the mix there’s a chance you still have to turn on the stove. Not here! Packaged baked tofu adds heft to this quick salad, plus a coleslaw mix saves time. Enhanced with a hefty handful of mixed fresh herbs, scallions, crunchy peanuts, and crispy fried onions, it’s a vibrant salad bursting with a variety of flavor and textures. The golden ticket is the creamy coconut dressing spiked with fish sauce, lime, and sriracha. It’s salty and bright, and a perfect compliment to this tofu and cabbage salad recipe. To make this salad vegetarian (vegan, actually) use soy sauce or tamari in the place of the fish sauce. Use the remaining coconut cream in a smoothie, overnight oats, oatmeal, or soup. Ingredients 2/3 cup well-stirred unsweetened coconut cream (from a 13.66-oz. can) 3 Tbsp. fresh lime juice (from 2 or 3 limes) 2 tsp. fish sauce, soy sauce, or tamari 1 Tbsp. sriracha 1 16-oz. pkg. shredded coleslaw mix 1 cup chopped fresh mixed tender herbs (such as cilantro, mint, and basil) 1/2 cup thinly sliced scallions (from 2 scallions) 3/4 cup coarsely chopped salted dry-roasted peanuts, divided 3/4 cup crispy fried onions (such as French’s), divided 1 7-oz. pkg. marinated and baked sesame ginger tofu (such as Nasoya), sliced into thin triangles Directions Whisk coconut cream, lime juice, fish sauce, and sriracha in a large bowl until well combined. Transfer 2 tablespoons dressing to a small bowl; reserve. Add coleslaw mix, herbs, scallions, 1/2 cup peanuts, and 1/2 cup fried onions to dressing in large bowl. Toss to coat. Divide salad among bowls and top with tofu. Top with remaining 1/4 cup each peanuts and fried onions. Drizzle with reserved dressing. Make-Ahead: Refrigerate dressing for up to 5 days; refrigerate assembled salad for up to 1 day. Rate It Print Nutrition Facts (per serving) 639 Calories 41g Fat 57g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 639 % Daily Value * Total Fat 41g 53% Saturated Fat 13g 65% Cholesterol 9mg 3% Sodium 744mg 32% Total Carbohydrate 57g 21% Dietary Fiber 6g 21% Total Sugars 40g Protein 15g 29% Vitamin C 23mg 25% Calcium 220mg 17% Iron 2mg 13% Potassium 565mg 12% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.