Carrot Salad with Tofu and Raspberry

Kateryna Bondar
Carrot Salad with Tofu and RaspberryCarrot Salad with Tofu and Raspberry
Cuisine
Course
Serves 2 people
Prep time
20m

A crisp salad built on a play of textures: grated raw carrot and kohlrabi give a fresh snap, soft tofu provides a neutral protein backdrop, and raspberries throw in bright sweet-tart accents. It’s all tied together by an Asian dressing of teriyaki, orange juice, and sesame oil.

Kohlrabi is a variety of cabbage with a swollen stem that tastes like a tender, slightly sweet cabbage heart without bitterness; raw, it’s ideal for salads. The dressing here isn’t mayonnaise-based but a light citrus-soy one, so the dish stays fresh and even suits a vegetarian table.

Cook’s Notes

Use firm tofu rather than silken, since soft tofu will fall apart when tossed. Add the raspberries last and toss gently so the berries don’t release their juice and stain the salad. Substitute young white cabbage or turnip for the kohlrabi if needed; you want a crisp raw vegetable. For more flavor, you can marinate the tofu beforehand in part of the teriyaki sauce for 10 minutes.

Dress the salad right before serving so the carrot and kohlrabi stay crisp. Serve chilled; carrot ice cream makes a lovely accompaniment.

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Ingredients

  • 2 Pieces
    large carrots
  • 2 Pieces
    kohlrabi bulbs
  • 1
    handful of raspberries
  • 200 Grams
    tofu
  • For the sauce:
  • 1 Piece
    orange (juice)
  • 3 Tablespoons
    teriyaki sauce
  • 1 Teaspoon
    sesame oil
  • salt, pepper

Instructions

  1. Coarsely grate the carrot and kohlrabi and mix with the raspberries. Cut the tofu into small pieces and add to the salad.

  2. Mix all the sauce ingredients. Dress the salad with the sauce and serve.

Nutrition: Calories: 280 kcal · protein 13 g · fat 13 g · carbs 28 g (per serving, estimated)

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