Vietnamese Veggie & Rice Noodle Salad from The No Meat Athlete Cookbook: Whole Food, Plant-Based Rec

Ingredients

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