When it comes to meals that are both satisfying and easy to prepare, few things hit the mark quite like a well-crafted slaw. And if that slaw can be elevated with a boost of protein and a punch of flavor, even better! Our Sesame Slaw with Protein Pasta is exactly that – a vibrant, crunchy, and surprisingly hearty dish that’s perfect for busy weeknights, make-ahead lunches, or even your next picnic.
The beauty of this recipe lies in its simplicity and versatility. We start with a convenient bag of pre-shredded cabbage and carrots, which forms the fresh and crisp base. To that, we add the sweet crunch of julienned red bell pepper and, here’s the game-changer, cooked protein pasta. We’ve used zenB protein spaghetti, but any protein-enriched pasta will do the trick, adding a substantial and sustained energy boost to what might otherwise be a lighter side dish.
What truly brings this slaw to life is a generous dousing of Asian sesame dressing, lending a nutty, savory, and slightly sweet character. A sprinkle of red pepper flakes offers a gentle warmth, while fresh cilantro brightens everything up. For textural contrast and an extra layer of flavor, we’ve included crunchy wonton crackers and toasted sesame seeds. And to make it a complete and incredibly satisfying meal, we’ve opted for baked tofu, offering a plant-based protein powerhouse that soaks up the flavors beautifully.
One of the best features of this slaw is its make-ahead potential. Unlike some salads that wilt quickly, the sturdy nature of cabbage ensures this dish holds up exceptionally well in the refrigerator, making it an ideal candidate for meal prepping. This also makes it a fantastic option for outdoor gatherings like picnics, as it travels well and tastes even better once the flavors have had a chance to meld.
So, whether you’re looking for a quick and nutritious weeknight dinner, a portable lunch, or a refreshing addition to your picnic spread, this Sesame Slaw with Protein Pasta is sure to become a new favorite in your culinary repertoire.
Recipe: Sesame Slaw with Protein Pasta
Yields: 4-6 servings Prep time: 15 minutes Cook time: 20-25 minutes (for tofu)
Ingredients:
- 1 (10-14 ounce) bag pre-shredded coleslaw mix (cabbage and carrots)
- 1 large red bell pepper, cored and julienned
- 2 cups cooked protein spaghetti pasta (such as zenB), cooled
- ½ cup Asian sesame dressing (or more, to taste)
- ½ teaspoon red pepper flakes (optional, adjust to desired spice level)
- ¼ cup fresh cilantro, chopped (plus more for garnish)
- 2 tablespoons sesame seeds, toasted, for garnish
- 1 cup crushed wonton crackers, for garnish
- 1 block (14 ounces) firm or extra-firm tofu, pressed and cubed
For the Baked Tofu:
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions:
- Prepare the Tofu: Preheat oven to 400°F (200°C). If you haven’t already, press the tofu to remove excess water. Cut the pressed tofu into ½-inch cubes. In a medium bowl, gently toss the tofu cubes with soy sauce, sesame oil, garlic powder, and black pepper until evenly coated. Spread the tofu in a single layer on a parchment-lined baking sheet.
- Bake the Tofu: Bake for 20-25 minutes, flipping halfway through, until the tofu is golden brown and slightly crispy. Set aside to cool slightly.
- Cook the Pasta: While the tofu bakes, cook the protein spaghetti pasta according to package directions. Drain and rinse with cold water to cool, then set aside.
- Assemble the Slaw: In a large mixing bowl, combine the pre-shredded coleslaw mix and julienned red bell pepper.
- Add Pasta and Dressing: Add the cooled protein pasta to the slaw mixture. Pour in the Asian sesame dressing and red pepper flakes (if using). Toss gently to combine, ensuring all ingredients are well coated.
- Stir in Cilantro: Gently fold in the fresh chopped cilantro.
- Serve: Transfer the Sesame Slaw with Protein Pasta to a serving bowl or platter. Arrange the baked tofu cubes over the top. Garnish generously with toasted sesame seeds, crushed wonton crackers, and additional fresh cilantro, if desired.
Make-Ahead Tip: This slaw can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator. Add the wonton crackers just before serving to maintain their crispness.
