If you’re looking for a refreshing salad, full of vibrant colour, this is it! So many nutritious veggies tossed in a deliciously tangy peanut dressing, you won’t be able to keep this on the table. The fresh cilantro and lime juice really add to the depth of flavour. Be sure to give this recipe a try!

Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins

Salad Ingredients:

• 1 red bell pepper, sliced
• 2 cups purple cabbage, sliced
• 1½ cups snap peas, cut in half
• 1 cup carrot, shredded
• 1 mango, sliced thin
• Thai hot pepper to taste (typically one), diced small
• 1 cup green onions, diced
• 1 cup cilantro, chopped
• 1 block of extra firm tofu
• 1 tsp sesame oil
• 1 tbsp tamari or soy sauce
• 1 package of rice noodles
• 1 tbsp sesame seeds
• ½ cup crushed peanuts

Dressing Ingredients:

• 1 almost empty peanut butter jar (approx. 2 tablespoons of peanut butter)
• 1 tablespoon tamari or soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon sriracha
• Half a lime juiced
• 1 teaspoon grated ginger

Directions:

1. Chop, slice, or dice the veggies, mango and herbs accordingly and set aside in a large bowl.
2. Chop the tofu into cubes and fry in a pan over medium heat with sesame oil, tamari, and sesame seeds until all liquid has come out and tofu is golden in colour. Set aside.
3. Cook rice noodles according to instructions on the package.
4. Make the dressing by pouring all ingredients into the peanut butter jar, or a separate bowl if not using a jar. Blend well.
5. Mix the cooled rice noodles in with the bowl of veggies.
6. Top salad with tofu and sesame seeds sesame seeds, then serve with dressing over top. Enjoy!