Rainbow Noodle Salad + Peanut Dressing

Serves 2-3 | Prep Time: 10 minutes | Cook Time: 6-7 minutes

Enjoy this Asian inspired noodle salad for variety and vibrancy! You can make the dressing ahead of time. Feel free to sub shrimp or chicken for the tofu if it’s not your thing. Don’t skimp on the cilantro!

Ingredients

Peanut Dressing

¼ creamy peanut butter (or tahini if you need to avoid nuts)
1-2 tablespoons lime juice (sub lemon)
2 tablespoons tamari (look for organic if possible)
1 teaspoon honey (if you don’t want honey you can omit)
1 tablespoon sriracha or any hot sauce you like
1 large clove garlic, micro planned
1/2 -inch piece ginger, micro planned
4 tablespoons water
Pinch of kosher salt

Noodle Salad
12 ounces firm tofu, cut into ½-inch chunks
8 ounces rice noodles,
2/3 cup sliced scallions / green onion
1 handful of fresh torn mint leaves
2 cups cilantro leaves and stems, lightly chopped
1 1/2 cups very finely shredded cabbage
1/3 cup toasted unsweetened coconut (optional)
1/2 cup salted (organic) and toasted peanuts or cashews
2/3 cup grated carrots
1 medium avocado, sliced
3 tablespoons hemp seeds or toasted pumpkin seeds

Chef Tips

Dressing and noodles can be made ahead. If the noodles get stuck, simply run under cold water and the natural starch will loosen up.

Preparation

Make the Dressing

Combine all the ingredients in a bowl and whisk until smooth. Set aside. Will keep in the fridge up to a week.

Boil the Noodles

Cook the noodles in a medium saucepan of salted water. Drain, run under cold water, shaking off any excess, and transfer to a large serving bowl. The noodles should run easily through your hands without sticking.

Assemble the Noodle Salad

Toss the noodles with the toasted sesame oil and then scallions, cilantro, basil, cabbage, and most of the coconut and peanuts. Pour about 2/3 of the dressing over the top, and give it all a nice toss. Add the tofu, carrots, and avocado, decide if you need any more dressing (and, if so, add it), and gently toss again. Adding the carrots at this point keeps them from tinting the rest of the salad orange. Serve topped with the remaining peanuts and coconut, with a generous sprinkling of hemp seeds (or pumpkin seeds).