Vietnamese Cabbage Salad

This is one of my favorite dishes. I have been addicted to Vietnamese food for the last 10 years and I eat out at a Vietnamese restaurant at least once a week. I almost always order the combination salad - a mix of shredded cabbage and other vegetables, shrimp, fish sauce and crushed peanuts. I finally - after 10 years of only eating this dish at restaurants - decided to try making it myself. This one is pretty good and very healthy.

Dressing
juice from 4 limes
2 Tablespoons fish sauce
2 Tablespoons water
1 Tablespoon agave syrup
1 minced garlic clove

Salad
1/2 head green cabbage
4 large carrots
1/4 cup chopped fresh mint leaves
1/4 cup chopped cilantro
1/4 cup chopped basil
8 oz extra firm tofu
crushed peanuts

Combine all dressing ingredients in a bowl and set aside. Dressing should sit for about 30 minutes before using.

Shred cabbage and carrots. I like to cut thin ribbons of carrot with a vegetable peeler.
Chop mint, cilantro, and basil. Combine all veggies in a large bowl.

Chop tofu into small cubes and pat dry with paper towels. In a nonstick frying pan heat 1 - 3 teaspoons sesame oil. When oil is hot toss in tofu and stir fry until golden brown all around. Season with salt and let cool slightly.

Crush peanuts or chop into tiny pieces and set aside.

Toss shredded veggies with the amount of dressing that you like. The dressing recipe for the dressing above makes more than you will need. Top with cooled tofu and crushed peanuts.