A fabulous salad to turn anyone into a salad lover! The sinuous vegetable noodles add color and crunch to this amazing dish. Once the prep is done, store everything in the fridge until serving time; a wonderful make-ahead dish. Although the tofu may be added without any cooking, my family loves well-flavored tofu; so I saute small pieces of it with red pepper, ginger and garlic.
I used an inexpensive peeler-like shredder that I got from a Japanese market. But one may use a regular peeler, a mandoline slicer, a spiralizer, or just a plain old sharp knife.
I used the vegetables on hand but other veggies may be used as preferred. Chinese pea pods or sugar snap peas, baby bok choi, napa or green cabbage, tender kale, bell pepper, etc may be used.
|Veggie Noodles With Lime, Dressing, and Tofu|
4 - 6 Servings
1 Medium Zucchini
1 Large Carrot
1 Daikon Radish or a piece of Jicama
Small Slice of Red Cabbage
1 cup Bean Sprouts
1 bunch Green Onions
1 small handful Thai or Regular Sweet Basil
1 bunch fresh Cilantro
1 block firm Tofu (14 - 16 oz)
2 Tbsp Each, Toasted Black Sesame seeds and chopped Peanuts
1 tsp Hot Pepper flakes
1 Tbsp Brown OR Coconut Sugar
1/4 cup Peanut Butter (crunchy or smooth)
1-2 Large Limes, juiced
1 Tbsp Braggs Liquid Aminos OR Soy Sauce
1 Tbsp Tamari/Soy Sauce
1 Tbsp finely grated fresh Ginger
1 clove fresh Garlic, finely minced
Water as needed
If you are cooking the tofu, cut into small pieces and cook with a little oil and a pinch of salt until they begin to brown a little. Stir in 1 clove minced garlic,1 Tbsp grated ginger and a pinch of hot pepper flakes. Cook on low heat turning often but gently until the tofu pieces are browned a little more. Set aside.
Prepare the dressing: combine all the ingredients in a jar. If liquid aminos is not available, increase the soy sauce to 2 Tbsp. Add half the lime juice first and taste the dressing; add more as needed. Thin the dressing with water but keep it a bit thick. Refrigerate until needed.
Wash, trim, and prep all the veggies & herbs:
Shred the zucchini, carrot, radish/jicama into noodles or cut into thin pieces.
Thinly slice the red cabbage.
Trim the root ends off the bean sprouts.
Thinly slice the green onions (both the white and green parts) on the diagonal.
Chop the basil and cilantro.
Place all the prepped veggies and herbs in a large bowl.
Assembly: Mix only as much of the salad as will be eaten right away. If left standing the salad will get soggy as the salt in the dressing draws out moisture from the veggies. Add enough dressing to moisten and coat the salad well.
Mix the tofu into the salad or serve separately.
Spoon into individual bowls or plates and top with toasted sesame and peanuts.
Pass lime wedges to squeeze on top and more of the dressing as desired.
|Pad Thai Salad Ready to Eat!|