Sesame Cabbage & Pumfu Salad with Asian Vinaigrette

This Sesame Cabbage & Pumfu Salad with Asian Vinaigrette is crisp, flavorful, and packed with nutrient-dense ingredients. Cabbage is a detoxifying powerhouse, rich in fiber and antioxidants to support digestion and reduce inflammation. Pumfu (pumpkin seed tofu) is a protein-packed, soy-free alternative loaded with iron, magnesium, and omega-3s for muscle recovery and brain health. Tossed in a savory sesame vinaigrette, this salad is the perfect balance of crunch, flavor, and nourishment—great for gut health, energy, and glowing skin!

Serves 2

Salad 

4-5 cups packed curly red and green cabbage 

1/2 cup thinly sliced carrots

3 small radishes

1/4 cup cubed firm pumfu

1/2 cup sprouted brown rice 

1/2 T sesame oil

1/2 T maple syrup 

1 T sesame seeds 

1 tsp lime juice 

Asian Vinaigrette 

1 bunch cilantro 

1 inch of ginger, peel and thinly slice

1/4 cup rice wine vinegar 

1/4 cup Tamari soy sauce 

1 T maple syrup 

1/2 T sesame oil 

1 clove of garlic 

Zest and juice of two limes

1/2 cup of olive oil 

Salt to taste 

Directions 

1. Drain pumfu and set aside. Season with sesame seeds, sesame oil, maple syrup and lime juice. 
2. Cook the sprouted brown rice according to instructions on the bag. Once the rice is cooked, set aside. 
3. Prepare asian vinaigrette by whisking all ingredients together. Taste and adjust seasonings as needed. 
4. Add cabbage to a bowl and top with sliced radishes, carrot, brown rice and sesame pumfu.