Xie Xie's Tofu Salad with Pickled Vegetables
"Tangy pickled cabbage and spicy carrot kimchi are the key to Angelo Sosa's tofu-topped green salad at New York City's Xie Xie (shay-shay; "thank you" in Mandarin). They are supereasy to make, but for a great shortcut, use store-bought kimchi (a chile-flecked Korean pickle that's often made with cabbage) in place of both...."
INGREDIENTS
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2 tablespoons rice vinegar
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2 tablespoons sugar
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1/2 teaspoon kosher salt
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1 pound red cabbage, finely shredded (4 cups)
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1 tablespoon Sriracha chile sauce
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2 tablespoons rice vinegar
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1 1/2 tablespoons Asian fish sauce
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1 tablespoon sugar
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1 pound carrots, finely julienned
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One 14-ounce block firm tofu, drained and patted dry
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1 tablespoon vegetable oil
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3/4 cup low-sodium soy sauce
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1/4 cup fresh lemon juice
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1/4 cup fresh orange juice
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1/4 cup plus 2 tablespoons mayonnaise
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2 tablespoons rice vinegar
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1 teaspoon sugar
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Salt and freshly ground pepper
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5 ounces mesclun salad greens
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