I brought this Asian salad to a work event yesterday and was pleased to see how loved it was by so many.  I always enjoy the flavors of crispy, fresh vegetables, smooth, creamy avocado, chewy roasted tofu and the rich, gingery peanut dressing.  A sprinkle of crunchy chips, a few cilantro leaves and it has all the elements of a great salad.  Don't put the dressing on until right before you eat it and if's it's too thick, thin it a bit.  I hope you enjoy it as much as I do!

Peanut Noodle Salad
Chef Julia Dunaway

*1 lb. package whole wheat spaghetti noodles, cooked, rinsed, and cooled   ( I used Hodgen Mills from Central Market.)

1/3 of a head of purple cabbage, napa cabbage, white cabbage, romaine lettuce thinly sliced ( I used a half head of napa cabbage, thinly sliced, and ¼ head of purple cabbage, thinly sliced)

1 red bell pepper, julienne slices (1/8 X 2 inches)

1 cucumber, julienne slices

1 cup thinly sliced green onions

3 carrots, peeled and shredded

1 avocado, diced

1 cup chopped cilantro

1 cup roasted tofu   (Cut 1 block firm tofu into 1 inch cubes.  Marinate is mixture of ¼ cup lime juice, ¼ cup low sodium soy sauce, 1 T oil and place on lightly oiled baking pan roast in 450 degree oven for 15-18 minutes, stirring a couple times)

Crushed multigrain Tortilla chips (I used Food Should Taste Good brand Multigrain chips.)

Chopped peanuts (optional)

Peanut Dressing:

¼ cup lime juice

¼ cup hot water

½ cup chunky peanut butter

1 T Canola oil

3 tablespoons low sodium soy sauce

1/4 cup Agave Syrup

1 tablespoons fresh ginger, grated

2 small garlic cloves, chopped


Blend all ingredients together in food processor until smooth.  Thin with a little rice vinegar if too thick.  Pour into a canning jar or into a recycled glass container. This will keep up to one week in the fridge.Layer the vegetables, noodles and tofu in a shallow bowl.  Toss with dressing, sprinkle on cilantro and top with the roasted tofu.

Drizzle Sriracha for spicy flavor, drizzle a little extra soy sauce if desired, a few grinds of sea salt, a sprinkle of lime juice is also good.  This salad can be served salad bar style with an assortment of toppings to include tofu, chopped meats or seafood, and crunchy toppings such as nuts, crushed crackers, etc.

*You can also use brown rice, farro, quinoa, or rice noodles instead of whole wheat noodles or even skip the grains and have the salad by itself.

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