Vietnamese cabbage salad with tofu, rice vermicelli and peanuts from Community (Revised): Salad Recipes from Arthur Street Kitchen (page 141) by Hetty Lui McKinnon

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Notes about this recipe

  • Eat Your Books

    Can substitute white cabbage for green cabbage.

  • ethacher on January 30, 2026

    Used more as inspiration than anything, but turned out great! Blanched cabbage, used whole wheat spaghetti, baked tofu, and added a variety of seeds and cashews instead of peanuts. Overall combo of flavors with herbs, dressing, and seeds + varies textures was great

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