Crispy Asian Salad

This salad is all crunch. Broccoli slaw, crunchy rice noodles, and almonds soak up the peanut dressing perfectly. I added cooked Trader Joe’s Baked Teriyaki Tofu and it was a lunch to remember.

This would be just as good with crispy wontons strips instead of the crunchy rice noodles. Just the broccoli slaw + a little crunch of some sort is all you need to pour your dressing all over!

I love broccoli slaw because it doesn’t wilt like lettuce or spinach when doused with dressing. And the broccoli and carrots are much more fibrous and filling!

INGREDIENTS

• 2 bags broccoli slaw
• 1 pkg Trader Joe's Baked Teriyaki Tofu
• 1/2 cup crunchy rice noodles
• 1/4 cup slivered almonds
• 1 tbsp grape seed oil for cooking tofu, or other oil
• 1 tbsp sesame seeds for topping, optional
• 3 stalks green onion for topping, optional
• 5-Ingredient Thai Peanut Dressing
• 1/2 cup canola oil or sub vegetable oil only
• 1/4 cup soy sauce *with less sodium, no corn syrup
• 1/4 cup peanut butter
• 1/4 cup maple syrup
• 1 tbsp toasted sesame oil
• 1 tbsp sesame seeds optional

INSTRUCTIONS

1. Cut both pieces of tofu into 12 cubes. Cook with about 1 tbsp of grape seed oil in pan until brown. 
2. Mix all salad ingredients + tofu in a bowl. 
3. In a separate bowl, whisk all dressing ingredients. Pour over salad mix. Enjoy!

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