Asian chopped cabbage salad from The Love and Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking (page 77) by Jeanine Donofrio

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green cabbage for red cabbage; small oranges for satsuma oranges.

  • lisa_ems03b on September 13, 2025

    Made as packed lunch for work. Kept fairly good for 2-3 days. Forgot to add the avocado (meant to add each morning).

  • christineakiyoshi on June 14, 2021

    This is a nice combination of flavor and texture. I veered from the recipe a bit and blanched the broccoli and cooked the tofu in the air fryer for 5 minutes. This is a filling and healthy salad to have when you have extra cabbage on hand.

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