Cabbage Eggplant Salad

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#52496

serves/makes:

ready in:
under 30 minutes

ingredients

2 Japanese eggplant, halved lengthwise
1 pound cabbage head, quartered
1/2 pound firm tofu, bite-sized pieces
1 medium carrot, shredded
salt and black pepper, to taste

DRESSING
1/4 cup soy sauce
1 teaspoon sesame oil
1 tablespoon cider vinegar
Korean red pepper powder or cayenne powder

directions

Steam the eggplant and cabbage in a large Dutch oven or steamer until the eggplant is soft and the cabbage is tender yet still firm, about 15 minutes. Drain thoroughly and cool.

Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pieces.

In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot.

In a small bowl, mix together the dressing ingredients. Add the dressing to the cabbage-eggplant mixture and combine well. Add salt and pepper. Serve immediately.