This cabbage, tofu and sesame salad is a huge step up from your standard tomato-and-lettuce salad combo. The blend of textures and flavors will have you coming back for seconds every time.

↠ Ingredients ↞

  • 1 package of rice noodles
  • ½ cup of toasted peanuts
  • 3 tbsp of toasted sesame seeds
  • 12 ounces or more of toffu
  • ½ head of a purple cabbage 
  • Handful of chopped cilantro
  • 1 lime
  • 1 tbsp of soy sauce
  • 1 tbsp of maple syrup
  • 2 tbsp of rice vinegar
  • 1 tbsp of olive oil
  • 3 tbsp of sesame oil
  • salt to taste

↠ Method ↞

  1. Cut tofu into cubes and marinate it soy sauce, sesame oil,  maple syrup and a bit of sriracha, safe for latter.
  2. Follow the instructions on the package for rice noodles, let the cool down.
  3. Shred the purple cabbage and place it in a bowl big enough to mix with the noodles, add the cilantro, toasted sesame and peanuts and finally the noodles.
  4. In a large pan saute the tofu with a drizzle of olive oil and add the rest of the sauce once is golden in all the sides.
  5. In a glass jar with a lid add all the liquid ingredients and the salt and shake it, I like using a glass jar for mixing the vinaigrette.
  6. Mix vinaigrette with the salad and serve in bowls 
  7. For topping you could add more peanuts and sesame seeds and serve in a bowl with lemon wedges. 

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