Copycat Sweetgreen Spicy Thai Salad

Submitted by norasingley

"This make-ahead slaw with crunchy roasted cashews, toasted coconut, and a duo of cabbages is as textural as it is flavorful."

 

• Ready In: 25mins
• Ingredients: 20
• Serves: 4

ingredients

• Salad

• one package firm tofu (14-ounce, drained and patted dry, cut into four slices)
• 1 teaspoon sesame oil
• 2 teaspoons sesame seeds
• kosher salt
• 1 lb oz shredded cabbage (Napa and or or red cabbage)
• 2 Persian cucumbers, thinly sliced on the bias
• 2 stalks celery, thinly sliced on the bias
• kernels from 2 ear of corn
• 1⁄2 cup shaved coconut flakes, toasted
• basil leaves, for serving
• cilantro leaf, for serving
• lime wedge, for serving

• Spicy Cashew Dressing

• 3⁄4 cup roasted cashews
• 3 tablespoons olive oil
• 1 1⁄2 tablespoons rice wine vinegar
• 1 1⁄2 teaspoons sesame oil
• 1⁄3 cup packed chopped cilantro leaf
• 1 1⁄2 teaspoons sambal oelek chili paste
• 3⁄4 teaspoon honey
• kosher salt

directions

1. For the Salad:

2. Preheat broiler.
3. Place tofu slices on a rimmed baking sheet. Drizzle each slice with 1/4 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Season tops with salt. Transfer to broiler and cook until sesame seeds are toasted and tofu pieces are golden on the edges, about 8 minutes.
4. In a large bowl, combine cabbage, cucumber, celery and corn. Toss with enough Spicy Cashew Dressing to coat and divide among 4 serving plates. Top with coconut, basil, cilantro and one piece of tofu. Serve with lime wedges and additional dressing.

5. For the Spicy Cashew Dressing:

6. Combine cashews, olive oil, rice wine vinegar, sesame oil, cilantro leaves, sambal, honey and 3 tablespoons water in the bowl of a blender. Alternatively, you can use a stick blender and put all ingredients in a glass measuring cup. Blend until smooth. Season to taste with salt. Dressing can be kept up to 1 week in the refrigerator.