This Shaved Carrot Salad with Baked Tofu is a light and nutritious dish packed with vibrant flavors. The combination of fresh carrot ribbons, crisp kale, and savory baked tofu is dressed with a simple, flavorful sesame vinaigrette. Perfect for a healthy lunch or side dish, this salad offers a satisfying balance of taste and texture.
Shaved Carrot Salad with Baked Tofu
Course: Main, SaladsCuisine: Asian-inspired2
servings10
minutes160
kcalIngredients
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon honey
1 teaspoon toasted sesame seeds
1 sliced scallion
Peeled ribbons of 1 carrot
1 cup thinly sliced kale
1/2 cup thinly sliced baked tofu
Coarse salt, to taste
Directions
- In a small bowl, whisk together the rice vinegar, toasted sesame oil, and honey to create the vinaigrette.
- In a large mixing bowl, combine the peeled carrot ribbons, thinly sliced kale, and sliced scallion.
- Drizzle the vinaigrette over the vegetables and toss to evenly coat.
- Gently fold in the thinly sliced baked tofu and sprinkle with toasted sesame seeds.
- Season with coarse salt to taste.
- Serve immediately and enjoy the fresh, crunchy salad.
Notes
- Nutrition Facts (Per Serving)
Total Fat: 7 g
Cholesterol: 0 mg
Sodium: 160 mg
Total Carbohydrates: 15 g
Sugars: 7 g
Protein: 9 g
This Shaved Carrot Salad with Baked Tofu is a refreshing and healthy option that’s perfect for lunch or as a side dish. The light sesame vinaigrette enhances the fresh flavors of the vegetables, while the baked tofu adds a satisfying, protein-rich touch. It’s a simple and delicious salad that’s sure to become a favorite.
