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16Ingredients
45Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 tofu (recipe Marinated, or Pan Fried Tofu, or substitute cooked chicken)
- 7 oz. rice noodles (or your favorite noodles; we used large, flat noodles)
- 1 red bell pepper (diced)
- 1 English cucumber (diced)
- 2 medium carrots (shredded, using a handheld julienne shredder is helpful)
- 1/2 cup fresh Thai basil (chopped)
- 1/2 cup chopped fresh mint (and cilantro)
- peanuts (Crushed, for garnish, optional)
- 1/4 cup grated carrot (1 medium)
- 1/2 tsp. fresh ginger (peeled and grated)
- 1 clove garlic (grated)
- 1/2 cup rice vinegar
- 1/4 cup lime juice
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1 tsp. sambal olek
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Reviews(1)
Wall 3 years ago
This was a super light and easy salad to make. My husband and I were eating it and I realized that other than the peanuts and the shrimp (we used shrimp instead of chicken or tofu) there was absolutely 0 fat in it. There is extra dressing which I intend to use to make an asian salad. I will definitely make this again.