1 tablespoon Tamarilow-sodium or of Soy Saucelow-sodium
1 teaspoon Agave Syrup
1 clove Garlicpressed or minced
1 teaspoon Fresh Gingergrated or of Gingerpaste
Salad
8 ounces Rice Noodlesthin
2 Carrotsgrated
1 bunch Kalede-stemmed and cut into thin ribbons
1 cup Red Cabbagethinly sliced
1 Red Bell Pepperthinly sliced
1/2 cup Cilantrochopped
10 ounces Firm Tofucut into small cubes
2 tablespoons Sesame Seeds
Directions
1.
Combine all ingredients for the dressing in a small bowl and whisk until combined. Chill until ready to use. Adjust to taste with more tamari if needed.
2.
Cook noodles according to package directions. Drain and rinse under cold water.
3.
Combine cooked noodles with carrots, kale, cabbage, bell pepper, cilantro and tofu. Toss gently to combine. Pour dressing over mixture and gently combine until all ingredients are well coated. Garnish with sesame seeds.
4.
Divide among bowls and enjoy!
Chef's Tips
If you don't want to use rice noodles, spiralize two zucchinis to make zoodles.
You can substitute your favorite cooked protein for the tofu, if you prefer.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 5
Amount Per Serving
Calories 160
% Daily Value*
Total Fat 8 g
10%
Saturated Fat 1 g
5%
Sodium 230 mg
10%
Total Carbohydrate 16 g
6%
Dietary Fiber 4 g
14%
Sugars <1 g
Protein 10 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
