Directions

Prepare the Vegetables:

1. Shave the cabbage into thin strips.

2. Slice the cucumbers into thin half-moons.

3. Mince the kale and thinly slice the scallion greens.

4. Blanch the edamame in boiling water for 1-2 minutes, then drain and set aside.

Massage the Kale:

1. Add the kale to a bowl and massage it with 2 tbsp of TOOKSIE’s Wasabae Dressing until vibrant green and slightly softened (about 30 seconds).

Prepare the Tofu:

1. In a small bowl, toss the tofu cubes with soy sauce, sesame oil, and black pepper.

2. Heat a frying pan over medium heat, add avocado oil, and fry the tofu for 2-4 minutes on each side until golden brown. Remove and set aside.

Toast the Panko:

1. In a small pan, toast the panko breadcrumbs with Every Ting Scotchie seasoning and a splash of sesame oil over medium heat until golden brown. Remove from heat and set aside.

Assemble the Salad:

1. In a large salad bowl, combine the cabbage, cucumber, massaged kale, scallion greens, edamame, and tofu. Toss gently to combine.

Finish and Serve:

1. Sprinkle the spiced panko over the top of the salad.

2. Drizzle with the remaining 2 tbsp of TOOKSIE’s Wasabae Dressing.

3. Serve immediately and enjoy!