Sesame Cabbage Noodle Salad
Ingredients
The salad
-
2
ounces
vermicelli rice noodles
-
½
head
purple cabbage, finely sliced
-
4
pieces
scallions, sliced at a diagonal
-
⅛–¼
cup
finely sliced red onion
-
12
ounces
baked or seared tofu (or shredded chicken)
-
1
bunch
cilantro, chopped
-
2–3
tablespoons
toasted sesame seeds
-
¼
cup
roasted peanuts (optional)
-
handful
sunflower sprouts (optional)
The dressing
-
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
lime
Instructions
- Boil water for the noodles and prepare your choice of tofu or chicken.
- Slice the cabbage and place it in a large bowl. Add scallions, red onion, and cilantro, then toss.
- In a small bowl, whisk together the dressing ingredients and pour over the cabbage mixture.
- Soak the noodles in hot water (with the heat off) for 1-2 minutes until pliable, then rinse with cold water and drain.
- Add the noodles to the salad and toss well.
- Incorporate your choice of protein, then sprinkle with sesame seeds, roasted peanuts, and sunflower sprouts if desired.
- Serve and enjoy!
Nutrition Facts (estimated)
Servings
6-8
Calories
269
Total fat
16.6g
Total carbohydrates
24.1g
Total protein
10.1g
Sodium
395.7mg
Cholesterol
0mg
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