Savoy Cabbage Slaw

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.

Course Salad

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword coleslaw, savoy cabbage, savoy cabbage slaw

Prep Time 15

Cook Time 15

Total Time 30

Servings -6

Calories 283kcal

Author Katie Trant

Ingredients

4 large shallots thinly sliced (about 1 ½ cups)
1 Tablespoon extra virgin olive oil
½ medium savoy cabbage thinly sliced or shredded
½ small red onion finely diced
1 large carrot peeled and grated
1 large apple peeled and grated
8 ounces smoked tofu sliced into small cubes
2 Tablespoons white miso paste
2 Tablespoons nutritional yeast
¼ cup rice vinegar
¼ cup extra virgin olive oil
1 teaspoon toasted sesame oil
salt and pepper to taste

US Customary - Metric

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.
4 large shallots, 1 Tablespoon extra virgin olive oil
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.
½ medium savoy cabbage, ½ small red onion, 1 large carrot, 1 large apple, 8 ounces smoked tofu
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.
2 Tablespoons white miso paste, 2 Tablespoons nutritional yeast, ¼ cup rice vinegar, ¼ cup extra virgin olive oil, 1 teaspoon toasted sesame oil, salt and pepper to taste
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.
Pour some of the dressing over the slaw (you may not need all of it) and toss to combine well. Let stand for at least 10 minutes, toss again, and serve.

Notes

Nutrition values are an estimate only.
I find that this slaw generally uses up about ¾ of the dressing. I like to reserve a bit for pouring over individual plates when I'm ready to serve.
I love this salad both with and without the smoked tofu. With the tofu mixed in, it makes a great vegetarian main dish.
If you're packing for lunches and are not going to dress the slaw in advance, squeeze the moisture out of the grated apple and sprinkle with a bit of rice vinegar to prevent it from browning too much.

Nutrition