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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Noodles and Vegetables
Vinaigrette
Cashew Sauce
Method
Preparation of Noodles and Vegetables
- 1
Cook the Rice Noodles
Bring a pot of water to a boil and cook the rice noodles according to package instructions. Drain and rinse under cold water to cool.
- 2
Prepare the Vegetables
Thinly slice the cucumber, red bell pepper, and carrot. Shred the cabbage.
Making the Vinaigrette
- 3
Making the Cashew Sauce
- 4
Blend the Cashew Sauce
In a blender, combine raw cashews, water, garlic clove, lemon juice, nutritional yeast, and salt. Blend until smooth and creamy.
Combine and Serve
- 5
Mix the Salad
In a large bowl, combine the cooked rice noodles, sliced vegetables, and vinaigrette. Toss well to coat everything evenly.
- 6
Top with Cashew Sauce
Serve the salad topped with cashew sauce. Enjoy!
