Quick Cabbage salad
I have always eaten salads made out of lettuce, spinach and other misc greens. I generally use cabbage for cooking, not for salads so much so … but this one is quick and tastes great. Besides, while making this salad, I hit upon an awesome way of roasting/cooking tofu/paneer. No need to deep fry anymore when you can slightly drizzle oil and make them brown in an oven. Just to make it a little more healthier (i know the more makes “-er” redundant and its extremely bad grammar to use both together – lessons from grade 5, but I just want to emphasize my point), I added 1/2 cup of cooked quinoa.
So here’s how it goes …
In a bowl, add shredded cabbage, sliced capsicum, sliced carrots, broccoli or any other veggies you like. Here, all I had was some cabbage, some fennel, capsicum, so I made do with whatever was at hand. Just to tame the cabbage a little, I placed it in a medium-warm pan with a tsp of oil so that it softens up a bit. Add the cooked quinoa. Add the roasted tofu/paneer pieces (Line up match-stick size cut tofu/paneer in a baking tray lined with foil. Drizzle little oil and roast for 5-6 minutes. If you feel that the paneer is sticking to the foil, dont worry, once the tray cools down, it will come off easily, dont struggle with it).
For dressing, add chilli sauce, sweet chilli sauce, soy sauce, vinegar, salt, pepper (all about a tsp or less). Stir and enjoy!!
Ohh and if you are a fan of sesame seeds, you can toast some and add on the top!