Name: Vietnamese Veggie & Rice Noodle Salad
Prep time: 35 min
Total time: 35 min
Yield: Makes: 4 main course salads
Ingredients: 2 tablespoons to ¼ cup (60 ml) water; 1 tablespoon sugar; ¼ cup (60 ml) GF rice vinegar; 2 avocados, halved and pitted; ¼ teaspoon salt, plus more to taste; 1 garlic clove; 1-inch (2.5 cm) piece ginger, peeled and minced; 1 tablespoon fresh lime juice; ½ cup (30 g) chopped cilantro, or mint; 2 cups (210 g) mung bean sprouts; Unsalted peanuts; Chili sauce, such as Sriracha sauce, optional; 1 tablespoon coconut oil (OF: omit); One 16-ounce (454 g) package sprouted or extra-firm tofu, drained and cubed; 8 ounces (227 g) brown rice noodles; 1 small daikon radish, peeled and grated; Black pepper; 4 large carrots, grated; 1 English cucumber, thinly sliced

Preparation info

Makes:
4
main course salads

Difficulty
Easy
Ready in
35 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

While requiring a bit of forethought, this refreshingly crunchy salad is more than worth it on a hot summer day. You can even skip cooking the tofu if you can’t bear to turn on the stove. In lieu of a traditional dressing, we drizzle it with an avocado-ginger aïoli. Have leftovers? Stuff them into spring roll wrappers or collard leaves.

Ingredients

4 large carrots, grated
1 small daikon radish, peeled and grated
1 English cucumber, thinly sliced

Method

Combine the carrots, radish, cucumber, vinegar, sugar, and ¼ teaspoon salt in a small bowl. Refrigerate for 1 hour or up to 1 day.
Pulse the avocados, ginger, 2 tablespoons

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Vietnamese Veggie & Rice Noodle Salad

Ingredients

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