Geetha's Kitchen

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 Veggie Noodles With Lime, Dressing, and Tofu 4 - 6 Servings Ingredients: 1 Medium Zucchini 1 Large Carrot 1 Daikon Radish or a piece of Jicama Small Slice of Red Cabbage 1 cup Bean Spro...