Crunchy Vegan Salad | RICARDO

Name: Crunchy Vegan Salad | RICARDO
Total time: 80 min
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

www.ricardocuisine.com

Try this vegan meal salad with grated tofu and various crunchy toppings. Perfect for a simple and balanced lunch.

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View full recipe on www.ricardocuisine.com

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 www.ricardocuisine.com.

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