Crunchy Vegan Salad | RICARDO

Ingredients

• 1 block (350 g) extra-firm tofu, patted dry and grated
• 1/2 cup (65 g) cashews, coarsely chopped
• 2 tbsp sesame seeds
• 2 tbsp (30 ml) maple syrup
• 1 tbsp (15 ml) sesame oil
• 1 tbsp (15 ml) low-sodium soy sauce
• 1 tbsp (15 ml) lime juice
• 1 tbsp fresh ginger, finely grated
• 2 garlic cloves, finely grated
• 1 package (120 g) instant ramen noodles, broken (see note)
• 1 lime, zest finely grated
• 3 tbsp (45 ml) lime juice
• 2 tbsp (30 ml) olive oil
• 2 tbsp (30 ml) low-sodium soy sauce
• 1 tbsp (15 ml) maple syrup
• 3 cups (300 g) sugar snap peas, trimmed and thinly sliced
• 3 cups (255 g) red cabbage, thinly sliced on a mandoline
• 1 cup (110 g) carrots, grated
• 1/2 English cucumber, sliced into thin halfmoons on a mandoline
• 1/2 cup (15 g) cilantro leaves
• Lime wedges, for serving