Fresh and Flavorful: Vietnamese Veggie & Rice Noodle Salad
Looking for a light and refreshing dish that's bursting with flavor? Enter this Vietnamese Veggie & Rice Noodle Salad, a delightful combination of crunchy vegetables, tender tofu, and silky rice noodles, all tossed in a creamy avocado sauce. Packed with organic goodness and vibrant colors, this salad is not only healthy but also a feast for the senses.
A Symphony of Fresh Ingredients
This salad is a celebration of fresh, organic ingredients that come together to create a harmonious blend of flavors and textures. From the crisp carrots and daikon radish to the refreshing cucumber and mung bean sprouts, every bite is a burst of freshness. Plus, with the addition of creamy avocado sauce and crunchy peanuts, this salad offers a delightful contrast of creamy and crunchy elements that's sure to satisfy your taste buds.
Ingredients:
4 large carrots, grated
1 small daikon radish, peeled and grated
1 English cucumber, thinly sliced
¼ cup (60 ml) GF rice vinegar
1 tablespoon sugar
¼ teaspoon salt, plus more to taste
2 avocados, halved and pitted
1-inch (2.5 cm) piece ginger, peeled and minced
2 tablespoons to ¼ cup (60 ml) water
1 tablespoon fresh lime juice
1 garlic clove
1 tablespoon coconut oil (optional: omit)
One 16-ounce (454 g) package of sprouted or extra-firm tofu drained and cubed
Black pepper
8 ounces (227 g) brown rice noodles
2 cups (210 g) mung bean sprouts
½ cup (30 g) chopped cilantro
Unsalted peanuts
Chili sauce, such as Sriracha sauce, optional
Preparation Steps:
Prepare the Pickled Vegetables: In a small bowl, combine grated carrots, grated daikon radish, thinly sliced cucumber, rice vinegar, sugar, and salt. Refrigerate for at least 1 hour or up to 1 day to allow the flavors to meld.
Make the Avocado Sauce: In a blender, pulse avocados, minced ginger, 2 tablespoons of water, lime juice, and garlic until smooth. Add more water, if needed, to achieve a creamy consistency. Transfer the sauce to a container with a lid and set aside.
Cook the Tofu: Heat coconut oil in a medium cast-iron skillet over medium-high heat. Add cubed tofu in a single layer and cook until browned about 8 to 10 minutes. Season with salt and black pepper. Set aside to cool.
Prepare the Rice Noodles: Cook brown rice noodles according to package instructions. Drain and rinse with cold water to stop the cooking process.
Assemble the Salad: In a large bowl, toss together the pickled vegetables with the cooked rice noodles. Divide the mixture into bowls. Top with cooked tofu, mung bean sprouts, and chopped cilantro.
Serve and Enjoy: Drizzle each bowl with the creamy avocado sauce and garnish with unsalted peanuts. For an extra kick of heat, add chili sauce, such as Sriracha, if desired. Serve immediately and enjoy the fresh, vibrant flavors!
Why You'll Love This Salad
Healthy and Organic: Made with fresh, organic ingredients, this salad is packed with nutrients and goodness that will leave you feeling nourished and satisfied.
Vibrant and Flavorful: With a colorful array of vegetables, creamy avocado sauce, and crunchy peanuts, every bite is a burst of flavor and texture that's sure to tantalize your taste buds.
Easy to Make: Despite its impressive appearance, this salad comes together easily with simple preparation steps, making it perfect for a quick and wholesome meal.
Versatile and Customizable: Feel free to customize this salad with your favorite vegetables or protein sources. Add extra toppings or adjust the seasoning to suit your taste preferences.
Perfect for Meal Prep: Prepare a batch of this salad ahead of time and enjoy it throughout the week. Simply store leftover ingredients in the refrigerator and assemble when ready to eat.
In conclusion, this Vietnamese Veggie & Rice Noodle Salad is a delicious and nutritious dish that's perfect for any occasion. Give it a try and savor the fresh, vibrant flavors of this wholesome salad!
