East Asian-inspired Pittsburgh Salad

Ingredients

In this East Asian-inspired version of the Pittsburgh Salad, we have made a few adaptations to incorporate the flavors of East Asian cuisine. We have replaced the traditional bacon with crispy tofu to make it vegetarian-friendly. Additionally, we have added shredded carrots and red cabbage to enhance the color and texture of the salad. The dressing has been transformed into a sesame-ginger dressing, which adds a distinct East Asian flavor profile. We alse have the original recipe for Pittsburgh Salad, so you can check it out.

• 4 cups (120g) mixed lettuce leaves 4 cups (120g) mixed lettuce leaves
• 1 cup (150g) shredded carrots 1 cup (150g) shredded carrots
• 1 cup (150g) cucumber slices 1 cup (150g) cucumber slices
• 1 cup (150g) shredded red cabbage 1 cup (150g) shredded red cabbage
• 8 ounces (225g) firm tofu, pressed and cut into cubes 8 ounces (225g) firm tofu, pressed and cut into cubes
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup 1 tablespoon honey or maple syrup
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons sesame seeds, for garnish 2 tablespoons sesame seeds, for garnish
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 220 kcal / 920 kJ
• Fat: 14g (Saturated Fat: 2g)
• Carbohydrates: 18g (Sugar: 8g)
• Protein: 8g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
2. 2.
   In a bowl, combine the sesame oil, soy sauce, rice vinegar, honey or maple syrup, grated ginger, and minced garlic to make the dressing. Whisk until well combined.
3. 3.
   Place the tofu cubes on a baking sheet lined with parchment paper. Drizzle with a little bit of the dressing and season with salt and pepper. Bake for 20-25 minutes, or until the tofu is crispy and golden brown.
4. 4.
   In a large salad bowl, combine the mixed lettuce leaves, shredded carrots, cucumber slices, and shredded red cabbage.
5. 5.
   Add the crispy tofu to the salad bowl and drizzle with the remaining dressing. Toss gently to coat all the ingredients with the dressing.
6. 6.
   Sprinkle sesame seeds over the salad for garnish.
7. 7.
   Serve the East Asian-inspired Pittsburgh Salad immediately and enjoy!

Treat your ingredients with care...

• Tofu — Pressing the tofu before baking helps remove excess moisture and allows it to become crispy. To press tofu, place it between two plates with a weight on top (such as a heavy can) for about 15-20 minutes. This will help achieve a firmer texture.

Tips & Tricks

• For added crunch, you can sprinkle some crushed roasted peanuts or crispy wonton strips on top of the salad.
• Feel free to add other vegetables such as bell peppers or bean sprouts to customize the salad to your liking.
• If you prefer a spicier dressing, add a dash of sriracha or chili flakes to the sesame-ginger dressing.
• To make the salad more filling, you can serve it with a side of steamed rice or noodles.
• Leftover dressing can be stored in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the East Asian-inspired Pittsburgh Salad as a main course for a light lunch or dinner. It can also be served as a side dish alongside grilled tofu, teriyaki chicken, or stir-fried vegetables.

Presentation advice

To enhance the presentation, arrange the salad ingredients in separate sections on a large platter, creating a visually appealing display of colors. Drizzle the dressing over the top just before serving to keep the salad fresh and vibrant.