Crunchy Noodle and Tofu Salad Recipe

With crisp noodles and greens coated in a tangy dressing, this salad is paying homage to the ever present Chinese language hen salad, which isn’t actually Chinese in origin. Stripped of the hen and given a extra correct title, this vegan take is a recent salad with a number of textures and no energetic cooking. Fridge stalwarts carrot and celery mix with sturdy cabbage to supply coronary heart and heft, whereas store-bought crispy fried noodles (generally bought as chow mein noodles) convey mouth-watering crunch. (They’re value retaining in your pantry to make use of as a enjoyable, easy topper for salads or soups.) One other store-bought timesaver is baked tofu, which has already been marinated and baked, and is able to use straight from the packet. It typically is available in a number of flavors, and any of them will work for this recipe. The dressing is nice, savory and acidic, and could be simply adjusted to your liking. Maple syrup provides richness, however honey, agave or sugar would all make appropriate substitutes.