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- Vietnamese Cabbage, Tofu and Herb Salad â Gói Bắp Cải Dáºu Phụ
- 5 large shallots, peeled and thinly sliced
- Vegetable oil for frying
- 3 ounces extra-firm tofu (one of those seasoned and baked tofus can work as well), 1/4" dice
- Kosher salt
- 1/2 small head green cabbage, cored, thinly shredded and refrigerated
- 2 big, packed handfuls mixed Vietnamese herbs - rau ram, mint, cilantro, etc. - see above
- 2 tablespoons lime juice or rice vinegar
- 1 teaspoon sugar
- 1 tablespoon soy sauce - use a gluten free variety if needed
- 1 teaspoon minced fresh ginger
- 1 clove garlic, minced
- 1/4 cup peanuts, toasted and lightly crushed
View Full Recipe at Herbivoracious
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 187g | |
| Calories 328 | |
| Calories from Fat 176 | 54% |
| Total Fat 19.6g | 25% |
| Saturated Fat 7.66g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 962mg | 40% |
| Potassium 544mg | 16% |
| Total Carbs 27.31g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 14.49g | 10% |
| Protein 14.01g | 22% |
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