Asian salad

1/2 head shredded white cabbage
1/2 head shredded red cabbage
3-4 green onions, slivered
slivered pieces of fresh jicama
medium-firm tofu, marinated in enough flavored rice wine vinegar to absorb the flavors, about 1/3 cup to 1 cup tofu cube
1/2 cup olive or sunflower oil
1 1/2 tablespoons sesame oil
3 tablespoons red wine vinegar
2 cloves garlic, peeled and diced or pressed
3 tablespoons soy sauce
1/4 teaspoon The Zip or cayenne pepper
1/2 teaspoon Szechuan pepper
1/4 teaspoon sugar

Place the cabbage in a large salad bowl and add the onions and jicama. Marinate the tofu about 30 minutes in the rice wine vinegar and then add it all to the cabbage. In a measuring cup, whisk together the remaining ingredients for the dressing and toss into the salad. Chopped salted peanuts are also nice with this.