Tofu Cabbage Salad with Coconut Dressing
Ingredients
- 2/3 cup well-stirred unsweetened coconut cream (from a 13.66-oz. can)
- 3 Tbsp. fresh lime juice (from 2 or 3 limes)
- 2 tsp. fish sauce, soy sauce, or tamari
- 1 Tbsp. sriracha
- 1 16-oz. pkg. shredded coleslaw mix
- 1 cup chopped fresh mixed tender herbs (such as cilantro, mint, and basil)
- 1/2 cup thinly sliced scallions (from 2 scallions)
- 3/4 cup coarsely chopped salted dry-roasted peanuts, divided
- 3/4 cup crispy fried onions (such as French’s), divided
- 1 7-oz. pkg. marinated and baked sesame ginger tofu (such as Nasoya), sliced into thin triangles
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