Tofu Thai Noodle Salad Recipe
rice noodles, cucumbers, peppers, carrots, cabbage, soy lime cilantro vinaigrette, cashew sauce
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Ingredients
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Salad Ingredients
Vinaigrette Ingredients
Cashew Sauce Ingredients
Method
Salad Preparation
Cook the Rice Noodles
In a large pot of boiling water, cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the Vegetables
Thinly slice the cucumbers, red bell pepper, and carrots. Shred the cabbage. Place all vegetables in a large mixing bowl.
Mix the Salad
Add the cooked rice noodles and fresh cilantro to the bowl with the vegetables. Toss to combine.
Vinaigrette Preparation
Combine Vinaigrette Ingredients
In a small bowl, whisk together soy sauce, lime juice, olive oil, and honey until well combined.
Dress the Salad
Pour the vinaigrette over the salad and toss until everything is evenly coated.
Cashew Sauce Preparation
Blend the Cashew Sauce
In a blender, combine raw cashews, water, lemon juice, garlic, and salt. Blend until smooth and creamy, adding more water if necessary to reach desired consistency.