Asian Rainbow Salad

serves 5

Ingredients for Salad
2 packages of cubed tofu, drained and pressed
12 ounces snow peas
1 small red cabbage
1 bell pepper
1 red pepper
1 yellow pepper
3 cups shredded carrots
1/2 cup dry roasted peanuts or cashews, coarsely chopped

Ingredients for Dressing
1/2 cup sweet chili sauce
3 tablespoons pure sesame oil
1 tablespoon Bragg’s Liquid Aminos (soy sauce will do if you don’t have Braggs)
1 teaspoon minced ginger
1 teaspoon minced garlic

Directions
Drain tofu and place in large bowl.
Drizzle with sesame oil and sweet chili.
Blanch snow peas for 2 minutes.
Rinse with cold water to stop cooking.
Cut peas into thirds.
Cut up red cabbage, bell pepper, red pepper, yellow pepper.
Add cabbage and peppers to snow peas and toss in shredded carrots.
Add seasoned tofu and dressing to tossed vegetables and gently toss.
Sprinkle nuts on top.