Sesame Cabbage Rice Noodle Salad with Crispy Tofu ( or chicken)
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(16)
Ingredients
6 servings
- 2 ounces vermicelli rice noodles
- ½ head purple cabbage- finely sliced
- 4 scallions, sliced at a diagnol
- ⅛-¼ cup finely sliced red onion
- 12 ounces baked or seared tofu ( see notes) or shredded chicken
- 1 bunch cilantro ( chopped)
- 2- 3 tablespoon toasted sesame seeds
- ¼ cup roasted peanuts ( optional)
- handful sunflower sprouts ( optional)
- 1 tablespoon olive oil
- 3 tablespoons toasted sesame oil
- 3 tablespoons rice wine vinegar
- 1 tablespoon honey (or agave or cane sugar)
- 1 teaspoon finely minced ginger ( or ginger paste)
- 2 teaspoons soy sauce or GF Liquid Amino Acids
- ¾ teaspoon salt, more to taste
- squeeze of lime
How would you rate this recipe?
Preparation
Step 1
Set water to boil for the noodles.
Step 2
Decide what tofu or chicken option you want to use and start that process. ( see notes)
Step 3
Thinly slice the cabbage and add it to a big bowl. Add the scallions, red onion and cilantro and toss.
Step 4
Whisk the dressing ingredients together in a small bowl and toss with the cabbage.
Step 5
Soak the noodles in the hot water ( turn heat off) for 1-2 minutes, stirring until just pliable. Do not boil the noodles! Just let them get tender and pliable. Al dente is perfect, they will get softer in the salad. Rinse with cold water, until they feel very cold. Drain well and add to the cabbage salad. Toss.
Step 6
Add your choice of protein. Sprinkle with sesame seeds and roasted peanuts and sprouts if using.
Step 7
Enjoy!
Step 8
Save recipe for the next time?
