I say "style" because living in rural Nebraska on a farm I just don't have convenient access to Napa cabbage and Asian Basil. I made due with what I had and it was a lovely salad, but a far cry from authentic. I served it over Jasmine rice for a substantial lunch. We omitted the peanuts, but you may prefer to include them.
You Will Need:
1/2 package extra-firm tofu, fried (directions below)
1/2 head green cabbage, finely shredded
2 carrots, finely matchsticked
1/2 red onion, thinly sliced
1/2 cup basil leaves, torn
1/2 cup mint leaves, torn
1/4 cup cilantro, chopped
Dash of dried red chili pepper
chopped peanuts as a topping if you like
1/4 cup lime juice
1/4 cup fish sauce
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon dried minced garlic
2 tablespoons rice vinegar
Fry the tofu by first pressing out excess liquid in a towel. Slice and fry in hot oil. Drain well and chill before adding to salad.
Mix the vegetables and herbs together in a large bowl. Toss with cold tofu and dressing. Serve over rice topped with chopped peanuts.