By Shalini Kolluri
This salad is appreciated by everyone because of its unique blend of flavors. The sweet and sour dressing goes perfectly well with the crunchy veggies and roasted nuts. It’s so easy to whip up, and the flavors are bright and fresh. Enjoy!
1 cup chopped lettuce
1/4 cup chopped mint leaves
1/4 cup almonds (roasted and crushed into crunchy bits)
1/4 cup shredded carrot
1/4 cup chopped green onion (optional)
1/4 cup purple cabbage chopped finely
baked tofu cut in thin strips ( You could bake your tofu. However, I used nasoya’s teriyaki baked tofu)
For the dressing:-
3 tablespoons vinegar ( I used rice wine vinegar )
1 tablespoon agave / sugar
2 tablespoons soy sauce
1 teaspoon freshly grated ginger
1/2 teaspoon minced garlic
1/4 teaspoon chili flakes / green chili pieces
Combine all the dry ingredients with required amount of dressing and toss in a salad bowl.
Toss in some Sriracha sauce to add some spice if necessary.