Spring, Summer, Light Meals, Salads
This salad is so scrumptious the combination of crunchy green vegetables, fennel, cucumber ribbons, green beans, fresh herbs, soft ribbons of rice noodles, crispy salt and pepper tofu, a tangy Asian dressing and finished with the crunch of toasted coconut flakes and cashew nuts Is an absolute winner. I have a feeling it will be on repeat my house for Some time to come.
It takes no time at all to whip together and there is barely any cooking really involved. Feel free to change the salad ingredients as you wish or to what you happen to have in your cupboard. I highly recommend this combination, however. You may also swap the cashews for peanuts or almonds or omit altogether if you have a nut allergy. The rice noodles also make it completely gluten free.
This recipe serves 4 People can easily be halved or doubled as you wish.
SERVES:
4
Salad
1 fennel bulb
½ a cucumber
small bunch of dill
4 spring onions
100 grams green bean
½ standard large red chilli sliced
small handful fresh mint leaves
juice ½ lime
1 tsp sesame oil
200 grams rice noodle
Dressing
½ Cup sweet chilli sauce
½ Cup tomorrow sauce
2 tablespoon sesame oil
juice 3 limes
Salt and Pepper Tofu
280 g block off extra firm tofu
2 heaped tbsp corn flour
1 teaspoon salt
2 tsp freshly ground black pepper
100ml light oil like groundnut
To Serve
2 limes
75 g of cashew toasted
1/4 Cup toasted coconut flakes
1 red chilli sliced
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