THEME: Rice Noodle Salad with Baked Tofu & Toasty Peanuts
Jamie R
Serves 4-6 as a main course, 6-8 as a side dish
The salad:
1 pound rice noodles, cooked, drained, and well chilled
1/2 pound baked marinated tofu (available in the refrigerated case in
many markets, including Whole Foods), cut thinly, 2-inches long
1 red pepper, cut thinly, 2-inches long
1 seedless cucumber, peeled, and coarsely shredded
1 carrot, peeled and coarsely shredded
1/2 cup shredded napa cabbage
1/2 cup shredded butter lettuce
1/2 cup coarsely chopped scallions
4 radishes, thinly sliced
1/4 cup torn mint leaves
1/4 cup torn cilantro leaves
1 jalapeno chile, seeded, sliced crosswise 1/8-inch thick
The dressing:
1/2 cup unseasoned rice vinegar
1/4 cup lime juice
1/4 cup cup peanut or vegetable oil
1 tablespoon minced fresh ginger
1 tablespoon sugar or honey, plus more to taste
-- Soy sauce, to taste
1/2 cup salted peanuts, coarsely chopped
For the salad: Combine the salad ingredients in a large bowl.
For the dressing: Mix together the vinegar, lime juice, oil, ginger
and honey. Season to taste with soy sauce. Toss with noodles and
vegetables, until well combined. Refrigerate for 1 hour, until well
chilled. Taste, and adjust seasoning - the dressing should be a
balance of salty, sweet, sour and spicy. Sprinkle peanuts over top,
and serve immediately.
Per serving: 395 calories, 12 g protein, 50 g carbohydrate, 18 g fat
(3 g saturated), 0 cholesterol, 226 mg sodium, 4 g fiber.