Vietnamese Noodle Salad - Christine Avanti
This Vietnamese Noodle Salad is a build-your-own salad bar recipe perfect for a spring brunch, a healthy dinner party, or a quick weeknight reset.
Ingredients
- 7 oz tofu (I use Trader Joe’s Baked Sriracha Tofu) (cubed)
- 1 cup shredded carrot
- 1 cup shredded cabbage or iceberg lettuce
- 1 red chili (finely sliced)
- 1 jalapeño (finely sliced)
- ½ cup fresh cilantro
- 2 scallions (thinly sliced)
- 1 cup bean sprouts
- 6.75 oz rice vermicelli noodles (I use Maifun Rice Sticks) (cooked, rinsed, and drained)
- Thai basil (for serving)
- mint (for serving)
- crushed peanuts (for serving)
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp coconut aminos (or low sodium soy sauce)
- 2 tbsp hoisin sauce
- 1 tsp honey
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