Rice Noodle Cabbage Salad
Taking little bits of favorite recipes throughout the site, I’ve adapted FeastingAtHome.com’s Rice Noodle Cabbage Salad with some of my favorite things: Tahini-Ginger Dressing and Puffed Black Rice
Rice Noodle Cabbage Salad with Tahini-Ginger Dressing
adapted from FeastingatHome.com
Ingredients:
2 ounces vermicelli rice noodles
½ head purple cabbage- finely sliced
4 scallions, sliced at a diagonal
⅛–¼ cup finely sliced red onion
12 ounces baked or seared tofu ( see notes) or shredded chicken (optional)
1 bunch cilantro (chopped) (optional)
2– 3 tablespoon toasted sesame seeds, or puffed black rice
¼ cup roasted peanuts (optional)
handful sunflower sprouts (optional)
Tahini-Ginger Dressing:
4 tbsp tahini
2 tsp freshly grated ginger
2 tsp sesame oil
2 tsp rice vinegar (apple cider or any other vinegar will also work)
1 tsp soy sauce
1 tsp grated garlic (1/2 tsp garlic powder)
Recipe summary: Bring pot of water to a boil. Turn off heat; add rice noodles and soak for 1-2 minutes. Drain noodles (optional: break them up before soaking or chop them once rehydrated). Prepare other ingredients and keeping the cabbage separate until the last minute (it will stain all other ingredients pink).
