Rainbow Mandarin Warm Noodle Salad
This gluten-free noodle salad gets added crunch from cabbage, carrots, and snap peas—plus a burst of flavor from a citrusy-ginger dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Cooking tools:
- Mason jar
- Tofu press
- Cast iron skillet
- Citrus press
- Grater
- Chef's knife
- Cutting board
- Fork
- Plate
- Pot
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
Ingredients
- ½ cup coconut aminos
- 1 tablespoon
- miso paste
- 1 teaspoon chili garlic paste
- 1 block
- tofu
- , pressed and cubed
- 1 (16-ounce) package red rice pad Thai noodles, cooked to package instructions
- 1 teaspoon sesame oil
- 1 cup thinly sliced purple cabbage
- 1 large carrot, grated
- 10 snap peas, thinly sliced
- 4 green onions, sliced
- 4 mandarins, peeled and separated
-
- Juice of 1 blood orange
- Juice of 1 lemon
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- ½ teaspoon ground ginger
- ¼ teaspoon pepper
- ½ teaspoon salt
More Like This
Rainbow Asian Noodle Salad
thefancypantskitchen.com
Rainbow Vegetable Rice Noodle Salad
lotusfoods.com
Thai Tofu & Noodle Salad
rouxbe.com
Mango Tofu Noodle Salad Recipe for Fresh Flavors
dole.com
Rainbow Rice Noodle Salad - Kidney Kitchen
kitchen.kidneyfund.org
Creamy Mango Thai Noodle Salad
bestveganrecipes.app
Japanese-Inspired Rainbow Salad With Carrot-Ginger Dressing
vegnews.com
Rainbow Thai Peanut Salad | Recipe Cart
getrecipecart.com