The recipe can be easily doubled to feed a crowd.
Serve at room temperature or chilled.
To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving.
Photographer: Rachel Marek, Food Stylist: Holly Dreesman
For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).
The extra dressing is delicious served with grilled vegetables.
Substitute 2 chopped anchovies for the miso if you like.
Photographer: Rachel Marek, Food Stylist: Holly Dreesman
Or add baked tofu, poached salmon or grilled chicken for a boost of protein.
This recipe is the perfect vehicle for using the crushed-up tortilla chips at the bottom of the bag.
Cabbage, Tofu & Edamame Salad
Craving crunch?
Bite into this salad loaded with crisp red cabbage, edamame, bamboo shoots and chow mein noodles.
This salad is slightly sweetened with baked tofu, mandarin oranges and sesame vinaigrette.
This quinoa salad is great as dinner and doubles as a delicious lunch the next day.
Serve this smashed cucumber salad at a summer cookout alongside burgers and hot dogs.
Mild and delicate, they pair wonderfully with peppery radishes and chopped hard-boiled eggs in this easy salad.
For a twist, try stuffing the salad into the pitas rather than crisping them in Step 3.
Serve it open-face on toasted bread or scoop it on top of fresh salad greens.
