A refreshing bowl you can enjoy in summer and all year round.
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COLOURED RICE NOODLE SALAD (COMPLETE MEAL)
Ingredients:
• 1/4 purple cabbage
• 150 g rice noodles
• 1/2 cucumber (julienned)
• 1 carrot (julienned)
• Handful lettuce (chopped)
• 200 g tofu (firm)
• 1 tbsp cornflour
• 1/2 tsp gochugaru chili powder
• 1 tsp dark soy sauce
• Salt & pepper to taste
Dressing:
• 1 tsp grated ginger
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tbsp olive oil
• Pinch of salt and pepper
Method:
1. Boil purple cabbage in water for 5-6 minutes to release colour. Remove cabbage.
2. Cook rice noodles in the same coloured water. Drain. Squeeze lemon to enhance colour.
3. In a bowl, add cucumber, carrot and lettuce. Add the coloured noodles.
4. Pat dry tofu and cut into cubes. Add cornflour, chili powder, soy sauce, salt and pepper. Mix well.
5. Air fry tofu at 180°C for 9-10 minutes until crisp. Add to salad.
6. Mix all dressing ingredients in a small bowl.
7. Pour dressing over salad and toss gently.
A beautiful, nutritious, complete meal salad.
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