Shaved Carrot Salad with Baked Tofu
Whole Living, January/February January/February 2013
- 2 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp honey
- 1 tsp toasted sesame seeds
- 1 sliced scallion
- Peeled ribbons of 1 carrot
- 1 cup thinly sliced kale
- 1/2 cup thinly sliced Baked Tofu
- Coarse salt
- In a large bowl, whisk together vinegar, oil, honey, sesame seeds, and scallion. Add carrot, kale, and tofu. Season with salt.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.