- 2 cups shredded cos lettuce
- 2 cups shredded purple cabbage
- 1 large carrot, julienned
- 1 red capsicum, trimmed, seeded and cut into 2cm pieces
- ½ cup fresh coriander (anti-inflammatory ingredient)
- 350g firm tofu, drained, thinly sliced
- 1 tablespoon extra-virgin olive oil (anti-inflammatory ingredient)
- 1 tablespoon Asian Five Spice
- salt and pepper
- 2 tablespoons nigella seeds, for garnish
- 2 tablespoons white miso
- 1 tablespoon rice wine vinegar
- 1 tablespoon light soy sauce
- 2 tablespoons caster sugar
- 1 teaspoon sesame oil
- 3 tablespoons Extra Virgin Olive Oil
- ½ tablespoon grated ginger (anti-inflammatory ingredient)
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup water
- In a small bowl mix together miso, vinegar, soy sauce, sugar, sesame oil, olive oil, ginger, lemon juice and water until well combined.
- Add tofu and Asian Five Spice in a large bowl. Mix well to combine.
- Add oil in a large non-stick frying pan over medium heat. Add tofu and cook for 5 minutes on each side, or until golden on both sides.
- In a large bowl, add cos lettuce, cabbage, capsicum, carrot and tofu. Pour dressing over the top and toss well to combine. Season with salt and pepper to taste. Garnish with nigella seeds and fresh coriander.
About the author
Vicki Foord is an Accredited Practising Dietitian (APD), Sports Nutritionist and the Founding Director of Eat for Wellness, a private practice based in Melbourne. With over 9 years’ experience in nutrition, Vicki has a special interest in weight loss management and has helped many individuals achieve their health and well-being goals. Her other areas of expertise include diabetes management, gut health, IBS management (Monash University Low FODMAP certified) and Pre/Postnatal Nutrition.
With a father as a chef, Vicki spent the majority of her time in the kitchen. She loves cooking, experimenting with new foods, developing recipes and motivating others to eat well and stay well.