Vietnamese Salad Bowl Recipe | Veggie Fest

Ingredients

• 7 ounces rice vermicelli noodles
• 1 (10-ounce) package baked tofu (teriyaki or 5 spice flavor), diced
• 5 cups thinly sliced Chinese cabbage
• 4 scallions
• 2 carrots, shredded or julienned
• 1 large English cucumber, shredded, julienned, sliced, or spiralized
• 1 cup packed mint, chopped
• 1 serrano pepper, seeded and minced (optional)
• ⅓ cup reduced sodium soy sauce or tamari
• ⅓ cup rice vinegar
• ¼ cup maple syrup or brown sugar
• 2 tablespoons freshly squeezed lime juice
• 2 cloves garlic, minced
• 1 pinch crushed red pepper, or to taste
• ½ cup dry roasted peanuts, chopped
• 1 jalapeño pepper, seeded and sliced
• Lime wedges