Ingredients   

250g mushrooms, sliced
Juice of 2 limes
¼ red onion, sliced
3 spring onions, sliced
½ cup fresh coriander, chopped
½ red cabbage, finely chopped
250g tofu, cut into small pieces
¼ cup almonds, roughly chopped
2 tablespoons olive oil
2 tablespoons fish sauce or soy sauce

Dressing

2 tablespoons balsamic vinegar
2 tablespoons olive oil
Black pepper

Method   

Heat a skillet or fry pan over medium heat. Add olive oil and mushrooms. Cook for 5-6 minutes or until golden. Transfer to a small bowl

Add tofu to the pan and cook for 5 minutes or until golden. Add to bowl with mushrooms and stir in fish sauce and lime juice

In a bowl, combine cabbage, almonds, spring onions, red onion, and coriander. Top with mushrooms and tofu mix

In a small bowl, whisk together dressing ingredients and drizzle over salad