Vermicelli glass noodle salad made with fresh vegetables and tossed in a flavourful, tahini-based Asian-style dressing. Smoked tofu adds plant-based protein. Quick, easy and delicious!
Course
Hauptgericht, Salad
Category
Asian
Prep Time20minutes
Cook Time5minutes
Total Time25minutes
Servings4
Calories647kcal
AutorElle
Ingredients
For the dressing:
4tablespoonstahini,well-stirred
4tablespoonssoy sauce
2tablespoonsroasted sesame oil
4,5tablespoonsextra-virgin olive oil
3tablespoonsunseasoned rice vinegar(Japanese)
1/2teaspoonmascobado brown sugar(or coconut palm sugar)
dash of sriracha chili sauce(ca. 1/8 teaspoon)
1tablespoonpeeled and grated fresh ginger
2tablespoonscold water,to thin (or more, as needed)
2-3generous handfuls shredded Chinese cabbage(100-125 g)
2medium carrots,grated
100gsnow pea,thinly sliced into strips, lengthwise on diagonal
2green onionsthinly sliced
200gsmoked tofu(e.g. smoked tofu with almonds and sesame), diced
Handful of fresh coriander leaves
Handful raw unsalted cashews or peanuts, lightly toasted and coarsely chopped
Method
In a small bowl, whisk together the dressing ingredients (tahini, soy sauce, sesame oil, olive oil, vinegar, sugar, chili sauce, ginger, and water) until well-combined. Set aside.
Cook the vermicelli glass noodles according to package instructions (3-5 minutes). Drain using a sieve and rinse with cold water. Drain well.
Transfer the noodles to a large bowl, and toss with the dressing.
Add the remaining ingredients (cabbage, carrot, snow peas, green onions, tofu) and toss to combine. Serve garnished with coriander and toasted nuts. Enjoy!