Inspired by a gorgeous head of local cabbage.
You can use you protein of choice with this--we did a simple baked tofu.
First, press tofu. Cut 1 block lengthwise, then layer on a plate: tea towel, tofu, tea towel, something heavy-ish. Allow it it sit on the counter for about 30 minutes, or even overnight in the refrigerator. Dust both sides with this simple taco seasoning. Bake at 350* for about 30 minutes.
Meanwhile, what you’ll need for the slaw:
1 head cabbage, any variety, shredded
1 cucumber, chopped
1 10-ounce bag edamame, thawed
2 medium carrots, shredded
4 green onions, chopped
For the dressing:
1 c olive oil
¾ c fresh cilantro
½ c agave syrup or raw honey
2 cloves garlic
Juice of 2 limes
½ tsp sea salt
¼ tsp black pepper
Toss slaw ingredients together. Top with whisked dressing. Serve with your protein of choice.