Detox Salad with Tofu Mayo

This colorful winter salad is a delicious stand-alone dish or can compliment any menu.

Do the most with this mayo

Tofu mayo is delicious drizzled over any salad, especially a Caesar salad! It’s also great over roasted beets, asparagus, and broccoli.

Ingredients

Creamy tofu mayonnaise 

8 oz soft plain tofu

2 Tbsp grapeseed oil

1 tsp blond miso

1 tsp dry mustard

1/2 tsp sea salt

1/4 tsp maple syrup or agave syrup

1 to 2 Tbsp fresh lemon juice

Detox salad 

3 cups coarsely shredded red cabbage

1 cup peeled and coarsely grated carrots

4 green Belgian endives, trimmed and thinly sliced crosswise

1/3 cup unblanched almonds, toasted and coarsely chopped

1/4 cup dried goji berries or cranberries

Directions

1. Rinse and drain tofu. Place in blender, food processor, or cup of immersion blender. Add oil, miso, mustard, salt, syrup, and 1 Tbsp lemon juice. Whirl mixture, scraping down sides of bowl or cup until tofu is creamy and smooth. Taste, then add more lemon juice and seasonings if you wish. Add a splash of water if you’d like a thinner consistency. Mayonnaise can be stored in tightly covered container in refrigerator for up to 1 week.
2. Bring pan of water to a boil. Remove from heat. Add cabbage to hot water and immediately drain in sieve and then plunge into ice water. You want cabbage to be brightly colored but still crisp. Shake well, then spin in salad spinner. Add to large serving platter and top with grated carrots, sliced endive, toasted nuts, and dried fruit. Drizzle with tofu mayo and serve

In each delicious serving: 136 calories / 5 g protein / 10 g fat / 10 g carbs (4 g sugar, 3 g fiber) / 243 mg sodium