Asian Tofu Salad, Golden Beet, Ginger, Turmeric Vinaigrette

Ingredients: Makes 1 Serving

1 cup napa cabbage, shredded
1/4 cup carrot, shredded
1/4 cup red pepper, julienne sliced
2 tbsp scallion, sliced
1/3 cup brown rice, cooked
1/4 cup baked tofu, diced
1/4 cup shelled edamame
golden beet, ginger, turmeric vinaigrette (recipe below)

Directions:

1. Prepare salad with ingredients listed and toss to combine.

Ingredients:  Golden Beet, Ginger Turmeric Vinaigrette
Makes 15 fl oz.

8 oz golden beets
1 tsp canola oil
1/4 tsp turmeric
1/3 cup apple cider vinegar
1 tbsp honey
1/8 tsp cayenne pepper
3 tbsp orange juice
1/2 tsp salt
1 tbsp ginger root, minced
3 tbsp canola oil

Directions:

1. Toss clean beets with oil and wrap each individually with foil. Preheat over to 350F and place wrapped beets on a pan. Roast until very tender, about one hour. Allow to cool. Peel beets and discard the peel.

2. In a blender, combine beets with turmeric, apple cider vinegar, honey, cayenne, orange juice, salt, and ginger. Blend until very smooth. Continue blending while slowly adding in remaining oil. Blend until incorporated and emulsified.

Serving size:
full salad with 1.5 fl oz dressing

Nutritional Information: 
(full salad with 1.5 fl oz dressing): Cal: 60, Total Fat: 4g, Sat Fat: 0g, Sodium: 120mg, Carbs: 5g, Protein: 0.5g, Sugar: 4g, Fiber: 0.5g

Recipe Source:
Recipe provided by FLIK Hospitality Group