1. Combine the cabbages, carrot, red onion, green onion, peanuts, red pepper flakes, sesame seeds, parsley or cilantro, and tofu in a large bowl.
2. In a medium-size bowl, thoroughly combine the vinaigrette ingredients, and combine this mixture with the veggies. Stir well and serve. (Because the salad can get soggy if it sits in the dressing overnight, if you plan on preparing it in advance, keep the salad ingredients separate from the dressing until about an hour before ready to serve.)
Variation: You can leave out the tofu if you want, since this delicious salad is perfect on its own, but adding tofu (sautéed in sesame oil) will add additional flavor and texture.
Salad is wheat-free and soy-free without tofu.
Excerpted from The 30-Day Vegan Challenge by Colleen Patrick-Goudreau. Copyright © 2011 by Colleen Patrick-Goudreau. Excerpted by permission of Ballantine Books, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.