Quick and almost no-cook weeknight #salad; Vietnamese cabbage salad with rice vermicelli, tofu and Asian herbs.
Shred your choice of nappa, green, savoy and purple #cabbage, shred carrots, fry up firm tofu and cut into thin strips, and toss together with rice vermicelli and as many Asian herbs as you can find (cilantro, Thai basil, mint, scallions). Dress with a sauce made with lime juice, tamari, sesame oil, olive oil, rice wine vinegar, grated ginger, finely chopped red chilli, brown sugar, sea salt and black pepper. Top with roasted peanuts. #notcontest #vegetarian #vegan #glutenfree #notsaddesklunch