Asian Salad

Treat yourself to a lunch that’s packed full of healthy goodness and flavour

Healthy Diet

By Healthy Diet

Serves: 2
cals 437
Asian Salad

Ingredients

  • 300g pack firm tofu
  • 1 tsp coconut oil
  • 2 tbsp toasted unsalted peanuts and cashew nuts

For the marinade

  • Juice 1 lime
  • 1 tbsp crunchy peanut butter
  • 1 tbsp tamari
  • 1 tsp rice wine vinegar
  • 1 tbsp sriracha
  • 1 garlic clove, minced
  • 1 tsp grated ginger
  • ½ tsp coconut sugar

For the salad

  • 2 big handfuls cabbage, shredded
  • 1 carrot, julienned
  • ½ cucumber, cut into strips
  • 3 spring onions, sliced
  • Handful coriander, torn
  • Handful mint, torn
  • 150g pack ready-to-heat rice noodles

For the dressing

  • Juice 1 lime
  • ¼ tsp coconut sugar
  • 1 tsp tamari
  • 1 tsp sesame oil
  • ½ red chilli, deseeded and sliced

Method

 

  1. Unwrap the tofu from its packaging and wrap in foil. Place on a plate with some heavy chopping boards on top to squeeze out the excess moisture. Leave for at least 10 minutes, then unwrap and cut into cubes.
  2. To make the marinade, add all the ingredients to a container and mix thoroughly. Add the cubed tofu and mix to coat. Cover and place in the fridge for at least 30 minutes or overnight ideally.
  3. Make the dressing by adding all the ingredients to a jar and stir or shake to combine.
  4. Place all the salad vegetables, the herbs and the noodles in a large serving bowl. Add the dressing and toss to coat everything.
  5. Heat a frying pan to medium and add the coconut oil. Remove the marinated tofu from the tub and add to the pan along with the marinade. Fry for a few minutes, turning carefully until warmed through and slightly crispy.
  6. Top the salad with the tofu and toasted nuts.

Nutrition: per serving

cals

437

fat

22g

sat fat

5.5g

carbs

35.7g

sugar

14.3g

fibre

7.6g

protein

23.7g

salt

2.1g