High Protein Asian Salad with Zingy Ginger Dressing - High Protein Vegetarian Recipes
This salad is what I reach for when I want something that hits every note—crunchy, savory, a little tangy, and packed with protein. And let's be real—if it doesn’t fill you up, what’s the point of calling it a salad? We’re not here for rabbit food.
I put this one together on a random Tuesday when I was hungry and staring at a sad half-block of tofu. Then came edamame, shredded cabbage, and that dressing—sweet, salty, a little spicy. It’s like the salad knew it needed to step up its game. And it did.
This isn’t your average side dish. It’s a fully loaded, plant-powered punch of texture and flavor that works just as well for meal prep as it does when you’re throwing together a quick lunch. Let’s get into it—chop, toss, drizzle. Eat. Feel good. Repeat.
Servings: 4 servings
Ingredients
- 1 block extra-firm tofu, pressed and cubed
- 2 cups shredded red cabbage
- 1 cup cooked edamame, shelled
- 1 red bell pepper, thinly sliced
- 2 medium carrots, grated or julienned
- 2 scallions, chopped
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon oil for cooking tofu
Instructions
- Heat the oil in a non-stick pan. Cook tofu cubes until golden on all sides. Set aside.
- In a large bowl, combine cabbage, edamame, bell pepper, carrots, scallions, and cilantro.
- Whisk together dressing ingredients until smooth and pourable.
- Add tofu to the salad. Drizzle with dressing and toss gently.
- Sprinkle with sesame seeds before serving, if you’re feeling a little extra.