Vietnamese cabbage salad with tofu, rice vermicelli and peanuts

Name: Vietnamese cabbage salad with tofu, rice vermicelli and peanuts
Total time: 1800 s
Yield: 4-6 people
Cuisine: British
Ingredients: 300 g rice vermicelli noodles; 2 tbsp vegetable oil; 600 g firm tofu, cut into 5 mm slices; 700 g white cabbage, shredded; 2 carrots about 300 g, grated; 1/2 tsp ground white pepper; 1/2 cup basil leaves; 1/2 cup Vietnamese mint leaves; 1/2 cup coriander leaves; 1/2 cup crushed peanuts; Sea salt and white peper; Lime wedges to serve; Juice of 1 lime; 2 tbsp sesame oil; 2 tbsp brown sugar; 1 tbsp rice wine vinegar; 1 tbsp kecap manis; 1 tbsp grated ginger; 1 long red chilli, finely chopped; 1 garlic clove, grated; 1 tsp sea salt

Santy Coy @chefsantycoy

Gold Coast, Australia

#Vietnamese #salad #vietnamesesalad #vietnamesefood #asianfood #asiansalad #dinner #salad #sidedish #vermicellinoodle #tofu #cabbage #carrot #basil #vietnamesemint #corianderleaves #peanuts #lime #sesameoil #ricewinevinegar #kecapmanis #ginger
#cookpadrecipe #recipe #cooking #cook #minne #foodblogger #chef #handmade #homecooking #coopadtv #yummyrecipe #foodie #tasty #delicious #foodies #yummy #taste #cookingathome #cookpadcommunity #foodlovers #chefathome #cookpad #cookpadlovers

Vietnamese cabbage salad with tofu, rice vermicelli and peanuts

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

30 minutes

4-6 people

300 grice vermicelli noodles
2 tbspvegetable oil
600 gfirm tofu, cut into 5 mm slices
700 gwhite cabbage, shredded
2carrots about 300 g, grated
1/2 tspground white pepper
1/2 cupbasil leaves
1/2 cupVietnamese mint leaves
1/2 cupcoriander leaves
1/2 cupcrushed peanuts
Sea salt and white peper
Lime wedges to serve
Asian Dressing:
Juice of 1 lime
2 tbspsesame oil
2 tbspbrown sugar
1 tbsprice wine vinegar
1 tbspkecap manis
1 tbspgrated ginger
1long red chilli, finely chopped
1garlic clove, grated
1 tspsea salt

Cooking Instructions

30 minutes

1

To make the dressing, whisk together all the ingredients until well combined. Taste and adjust the flavours, adding more salt, vinegar, sugar or oil if necessary.
2

Soak the rice vermicelli in hot water for about 5 minutes, drain.
3

Heat the oil in a large frying pan. Sprinkle the tofu with a big pinch of salt and pepper and fry in the pan in a single layer. Cook for 2 minutes on each side, or until golden. Allow to cool, then cut into thin strips.
4

Combine the shredded cabbage, carrot, tofu, vermicelli, white pepper and herbs in a large bowl. Pour over the dressing and use your hands or a pair of tongs to toss until well combined.
5

Transfer to a serving plate and sprinkle over the peanuts. Serve with some lime wedges on the side.

ALEX xx ✈🇬🇧🇱🇹 and others reacted

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Santy Coy @chefsantycoy

on August 26, 2021 09:00

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!

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