This salad could easily be a meal in itself. It tastes like fresh spring rolls, but without the preparation work. You can also marinate regular firm tofu in the dressing for 30 minutes before serving.
The Grub:
4 oz. dried rice noodles
Dressing
Juice of 2 limes
1/4 cup low sodium soy sauce
2 tbsp agave nectar
1 clove garlic, minced
1/2 tsp chilli powder
1/4 tsp ground black pepper
Salad
1 package (8 oz.) smoked or flavoured tofu, cut into small cubes
1 can (8 oz.) sliced water chestnuts, drained
1 1/2 cups purple cabbage, thinly sliced
1 cup cucumber, thinly sliced
1/2 cup white mushrooms, thinly sliced
3/4 cup fresh mint, chopped
3/4 cup fresh cilantro, chopped
1/2 cup fresh basil, chopped
1/2 cup roasted peanuts
The How To:
Place noodles into a medium saucepan and cover with boiling water. Let stand for three to five minutes (until soft), then drain. Rinse with cold water.
In a small bowl, whisk together all dressing ingredients. In a large bowl, toss together all salad ingredients except peanuts. Add rice noodles and toss to separate and evenly distribute.
To serve, divide noodle and vegetable mixture among four bowls. Pour dressing over top and garnish with chopped peanuts.
Serves 4.
Karina Inkster is a qathet region health and fitness coach, author of five books, and host of the No-B.S. Vegan podcast.
Join the Peak's email list for the top headline right in your inbox Monday to Friday: prpeak.com/account/mailinglist.
