Danny Kim
Recipe information
Yield
Servings
Ingredients
2
cups shredded cabbage
1
cup shredded carrots
4
ounces leftover tofu from Brussels Sprouts and Tofu Stir-Fry (click here for recipe)
2
tablespoons Kimchi Miso Dressing (click here for recipe)
¼
cup cilantro
1
tablespoon chopped peanuts
Preparation
Toss cabbage, carrots, and tofu with dressing. Top with cilantro and peanuts.
Nutrition Per Serving
Calories (kcal) 570 Fat (g) 31 Saturated Fat (g) 3.5 Cholesterol (mg) 95 Carbohydrates (g) 39 Dietary Fiber (g) 8 Total Sugars (g) 22 Protein (g) 39 Sodium (mg) 150