Sriracha Caesar Salad

Why yes, another Caesar salad! I am not a Caesar salad traditionalist and welcome any reinterpretation to the canon of Caesar salads, especially when it involves adding additional spice in the form of sriracha and protein with silken tofu in this Sriacha Caesar dressing. I love sneaking in silken tofu as a creamy addition without telling anyone, its presence undetected in a dressing when combined with lemon, anchovy, and mayo and tossed in shredded cabbage and crunchy garlic panko. If you want to make it completely dairy free, feel free remove the parmesan and double everything else except for the silken tofu.

–Recipe by Lauren Ko
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At a glance

Yield

Serves 4

Time

30 minutes

Ingredients

Sriracha Caesar Dressing

½ cup silken tofu
1 tablespoon kewpie mayo
1 tablespoon Sriracha
1 tablespoon lemon juice
½ teaspoon anchovy paste
½ teaspoon Dijon mustard
½ teaspoon soy sauce
1 clove garlic, grated
¼ cup grated Parmesan cheese
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

Garlic Panko

2 tablespoons unsalted butter
½ cup panko
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt

Salad

½ head purple cabbage, finely shredded
1 cup sugar snap peas, thinly sliced
4 green onions, roughly chopped
Black sesame seeds
White sesame seeds
Black pepper
Parmesan cheese, freshly grated

Preparation

Make the dressing

Combine all the ingredients in a blender and blitz until smooth.

Toast the panko

Melt the butter in a pan over medium-low heat. Add the panko, garlic powder, onion powder, and kosher salt, stirring constantly until fragrant and golden brown, about 3 minutes. Set aside.

Assemble the salad

Combine the cabbage, snap peas, and green onions in a large mixing bowl. Add the prepared Sriracha dressing and toss to mix well. Generously top with the garlic panko, black and white sesame seeds, black pepper, and freshly grated Parmesan cheese just before serving.

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Sriracha Caesar Dressing

½ cup silken tofu
1 tablespoon kewpie mayo
1 tablespoon Sriracha
1 tablespoon lemon juice
½ teaspoon anchovy paste
½ teaspoon Dijon mustard
½ teaspoon soy sauce
1 clove garlic, grated
¼ cup grated Parmesan cheese
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

Garlic Panko

2 tablespoons unsalted butter
½ cup panko
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt

Salad

½ head purple cabbage, finely shredded
1 cup sugar snap peas, thinly sliced
4 green onions, roughly chopped
Black sesame seeds
White sesame seeds
Black pepper
Parmesan cheese, freshly grated