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.
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