This Savoy Cabbage Slaw is a crunchy, colorful cabbage salad made with apple, smoked tofu, and a tangy dressing. It's hearty enough for lunch, sturdy enough for meal prep, and is one of those salads that gets even better after a day in the fridge.
It's crunch time
You know how some salads are best eaten immediately? This is not one of them.
I have a special place in my Nutrition Lady heart for salads that don't wilt the second they're dressed, and this Savoy Cabbage Slaw is one of my favorites. Made with tender Savoy cabbage, sweet apple, and a bright, tangy miso dressing, it's the kind of salad that settles in and somehow gets even better after a day or two in the fridge.
I do take the time to caramelize a generous pile of shallots for this recipe, and I think you'll find the sweetness they bring is well worth the effort. But if you're short on time, feel free to skip them. I also like to toss in cubes of smoked tofu for a little protein and smoky flavor, but those are entirely optional too.
Everything else comes together quickly with a bit of chopping and shredding, making this a perfect meal-prep salad for lunches, easy dinners, and busy weeks. It's the kind of salad you'll be happy to find waiting for you when lunchtime rolls around.
Let's make Savoy Slaw together!
Alrighty friend, let's do this! You'll find specific quantities and detailed instructions in the printable recipe card at the end of this post. For now, join me for a visual walk through and I'll show you how it works step by step.
savoy slaw with smoked tofu
Ingredients
- 4 shallots thinly sliced (about 1 ½ cups)
- 1 tablespoon extra virgin olive oil
- ½ a medium savoy cabbage thinly sliced or shredded
- ½ a small red onion finely diced
- 1 large carrot peeled and grated
- 1 large apple peeled and grated
- 200 g pkg smoked tofu sliced into small cubes
- 2 tablespoon white miso paste
- 2 tablespoon nutritional yeast
- ¼ cup rice vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon toasted sesame oil
- salt and pepper to taste
Instructions
- Heat a medium skillet over medium heat. Add the olive oil and the sliced shallots and cook, stirring only every once in a while, for about 15 minutes or until the shallots are deeply browned.
- While the shallots are cooking, prep the rest of the slaw. Shred the cabbage, dice the red onion, grate the carrot and apple, and cube the tofu. Place everything into a large bowl.
- In a small bowl whisk together the miso paste, nutritional yeast, rice vinegar, olive oil, and sesame oil. Taste, and season with salt and pepper as needed.
- Once the shallots are browned remove them from the heat to cool slightly, then add to the bowl with the rest of the slaw ingredients. Toss to combine well.
- TO SERVE IMMEDIATELY:
- Pour some of the dressing over the slaw (you may not need all of it) and toss to combine well. Let stand for 10 minutes, toss again, and serve.
- TO PACK FOR LUNCHES:
- Distribute the slaw amongst 4 lunch boxes. The slaw can be dressed in advance, OR, tuck a small jar of dressing alongside to be used just before eating.
Notes
This recipe is adapted from my Savoy Slaw which was originally adapted from 101 Cookbooks.
Jess @ whatjessicabakednext says
This slaw looks delicious. Love the flavours- very tasty & most of all fresh! YUM.
Katie Trant says
Thanks Jess!
Emma {Emma's Little Kitchen} says
Marvelous! This sounds so tasty 🙂 I would love to see more of your dinnery fridge salads!
Katie Trant says
Maybe I should do a roundup of them!
kellie@foodtoglow says
Want. That is all. Goodnight. 😉
Katie Trant says
Haha, thanks Kellie!
Linda @ Veganosity says
It's so reassuring to hear that I'm not the only one who does that. I can't tell you how many times I've driven around the block to make sure I closed the garage door.
This is a gorgeous salad Katie. I love the addition of smoked tofu. Thanks for the info on the cabbage, I knew it was healthy but I didn't know that it helped lower cholesterol via the liver.
Katie Trant says
Oh man, I do that almost daily! And yup, cabbage is great stuff!