Description
A healthy, delicious recipe for Asian Noodle Salad with a mound of red cabbage, rice noodles, and crispy tofu ( or chicken) that can be made ahead- perfect for meals on the go or workweek lunches! Vegan and GF adaptable.
Ingredients
- 2 ounces vermicelli rice noodles
- 1/2 medium head of purple cabbage- finely sliced ( sub other cabbage!)
- 4 scallions, sliced at a diagonal
- 1/8–1/4 cup finely sliced red onion
- 12–16 ounces crispy tofu or use this shredded chicken recipe
- 1 bunch cilantro (chopped)
Optional Garnishes: 2- 3 tablespoons toasted sesame seeds, ¼ cup roasted peanuts, handful of sunflower sprouts
Asian Dressing:
- 2 tablespoons olive oil
- 2 tablespoons toasted sesame oil
- 3 tablespoons rice wine vinegar
- 1 tablespoon maple syrup (or honey, agave or cane sugar)
- 1 teaspoon finely minced ginger (or ginger paste)
- 2 teaspoons soy sauce or GF Liquid Amino Acids
- 3/4 teaspoon salt, more to taste
- squeeze of lime and squirt of sriracha (optional)
Instructions
- Soak noodles in boiling water until al dente. Strain.
- Cook the crispy tofu (or this chicken recipe) and set aside.
- Thinly slice the cabbage and add it to a big bowl. Add the scallions, red onion, and cilantro and toss.
- Whisk the dressing ingredients together in a small bowl and toss with the cabbage.
- Combine the salad, adding the dressing and protein to the salad (or serve it on top). Sprinkle with sesame seeds and roasted peanuts and sprouts if using.
Notes
Tofu: If adding tofu, you can purchase pre-baked tofu. You can make our crispy tofu with salt and pepper, or this Sticky Glazed Tofu. Or make our baked miso tofu.
If baking, I use a marinade of equal parts soy sauce ( or GF liquid Amino) and either sesame oil or olive oil. Cut into cubes. Toss lightly with marinade. Bake on parchment in a 400F oven for 25-35 minutes, until a little crispy. Add a little sriracha or chili flakes to the marinade if you like, for heat.
If using chicken, leftover rotisserie would work great here, shredded into small bites—or this simple seared chicken breast.
Nutrition
- Serving Size: 1 ½ cup
- Calories: 269
- Sugar: 7.3 g
- Sodium: 395.7 mg
- Fat: 16.6 g
- Saturated Fat: 2.4 g
- Carbohydrates: 24.1 g
- Fiber: 4.8 g
- Protein: 10.1 g
- Cholesterol: 0 mg
