Sometimes there is nothing better than a crunchy salad! Maybe you guys think it’s a little early in the year to be talking salads but I’m ready for it, and bring on spring while you’re at it. This salad makes a great segway from winter to spring too because it uses vegetables that are easily available in my neck of the woods all winter long. Cabbage, carrots and fresh herbs are all things I can get my hands on from local growers all year. The bell pepper is a wild card but oh so good in this combo – adding a little sweetness to the mix.

The tofu accompanying all those crunchy veggies is prepared in my favourite way. It is a technique I only learned a couple of years ago but that works really well. The firm tofu is tossed in corn starch, fried in oil and then finished with a marinade that becomes a little sticky as it cooks in the residual heat. It is actually very easy to prepare and a joy to eat. I would even recommend this recipe to tofu skeptics!

The marinade and the dressing has a touch of South East Asian flavours that makes it all sing. To prepare this recipe in the most efficient way you can make the marinade for the tofu and the dressing at the same time because they contain mostly the same ingredients. What’s nice in the end though is that one has turned into a sticky glaze and the other coats the veggies beautifully with the flavours still fresh.

Make this for lunch and invite your friends over or meal prep it for lunch boxes – it’ll be a delight in both scenarios!

Malin x

Cabbage Crunch Salad with Sticky Ginger Tofu

Serves 4


Quick pickled chilis:

2 (40 g) long green mild chili peppers*

0,25 cup rice vinegar

0,25 cup water

0,25 tsp sugar

0,25 tsp salt

Sticky tofu:

1 block (400 g) extra firm tofu

1 tbsp corn starch

2 tbsp soy sauce or tamari

1 tsp maple syrup

1 tsp toasted sesame oil

1 tsp rice vinegar

1 garlic clove, minced

1 tsp fresh ginger, grated

0,5 tsp chili flakes

1 tbsp oil, for frying


1 tbsp toasted sesame oil

1 tbsp olive oil

3 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp maple syrup

1 cloves garlic, minced

1 tablespoon ginger, finely grated

1 lime, juice only


4 cups shredded green cabbage

2 cups shredded red cabbage

1,5 cup carrots, julienned**

1 yellow/red/orange bell pepper, julienned

1 cup fresh coriander leaves, roughly chopped

0,75 cup spring onion, finely sliced

For serving:

0,5 cup toasted and salted mixed nuts***, roughly chopped

Toasted sesame seeds, optional

Coriander leaves, optional

Sliced spring onion, optional

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