This salad is made with raw vegetables which makes it quick and easy. It is delicious for lunch or dinner on hot days.
Serves: 4
Prep Time: 15 minutes
Cooking Time: 5 minutes
INGREDIENTS
- 250g rice vermicelli noodles
- 1 teaspoon olive oil
- 400g firm tofu, sliced into thin strips
- 1 zucchini
- 1 carrot
- 1 red capsicum, sliced thinly
- 2 sticks celery, sliced thinly
- Handful of chives, chopped
- Handful of coriander leaves, chopped
- Handful of mint leaves, chopped
- Small handful of unsalted roasted cashews, chopped
Dressing:
- 2 tablespoons 100% natural peanut butter
- Juice of 1 lime
- 1 tablespoon gluten-free soy sauce (or tamari)
- 1 teaspoon sriracha
- 1 teaspoon finely grated ginger
METHOD
-
Place the noodles into a large bowl. Cover with boiling water and stand for 5 minutes, until softened. Drain into a colander and rinse under cold running water. Drain well and set aside.
-
Heat the olive oil in a non-stick frying pan over medium heat. Add the tofu strips and fry for 5 minutes, turning regularly, until golden. Set aside.
-
Meanwhile, use a vegetable peeler to create long thin ribbons of the zucchini and carrot. Place into a large salad bowl with the capsicum, celery, chives, coriander and mint. Add the noodles and tofu.
-
To make the dressing, combine all the dressing ingredients in a small bowl and stir to combine. Add up to ¼ cup (60 ml) warm water, a little at a time, to help the dressing come together.
-
Pour the dressing over the salad. Use tongs to toss and combine all the ingredients together. Sprinkle the cashews over the top and serve.
Note: You could also use a julienne peeler or vegetable spiraliser to create thin veggie strips.
These vegan pancakes are quick and easy to make for a wholesome breakfast. Why not experiment with different flavour combinations – for example you could swap out the cinnamon for lemon zest and frozen blueberries. Serve with a generous drizzle of nut butter for some extra protein.
Leading obesity and health expert, Dr Nick Fuller, shares his tips on getting the whole family healthy this festive period.
Plus, why healthy habits require a whole-family approach.
Georgia's rich culinary tradition is often overlooked, This small country on the eastern coast of the Black Sea was an important node on the Silk Road, which explains the similarities it shares with Persian cuisine.
I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives.
Nadiya Hussain's stunning khoshari, a dish layered with different flavours and textures including rice, lentils, chickpeas and served with a side of marinated steak, has a real special occasion feel, perfect for Eid celebrations, dinner parties or whenever you want to impress.
To a giant plastic pitcher, its rim etched and toughened by years of use, I watched my two older brothers, Tyler and Jason, add an obscene amount of grape Kool-Aid, deepening the liquid within to a dark purple.
Here in Texas, the land of cattle and roughly 130 million acres of ranchland, buttermilk flows thick and heavy-not from their livestock (Texans are in the beef business), but rather into their mixing bowls.
It's hard to fathom it, but the loud and proud thrumming of the Louisiana we walk today is but a fraction of what came before.
Nadiya Hussain's hearty tagine recipe is layered with warming spices and fragrant preserved lemon, and packed with tender chicken, potato and olives.
