Ginger Lime Summer Roll Salad Recipe

Ooh Yes!

Ginger Lime Summer Roll Salad Recipe

Chilled rice noodles and tofu tossed with Oohnami! Tangy Ginger Lime vinaigrette, fresh mint, pea shoots, Thai Basil, shredded carrots, red bell peppers, red onion, and crispy garlic.

Ingredients
  • 1/2 cup OohNami! Tangy Ginger Lime Sauce
  • 1/4 cup Avocado Oil
  • 3 cups Firm Tofu, medium diced
  • 4 cups Asian Rice Noodles, cooked to package instructions
  • 1 cup Shredded Carrots
  • 2 cups Red Bell Pepper, julienned
  • 1/2 cup Red Onion, julienned
  • 1/4 cup Fresh Mint Leaves, roughly chopped
  • 1/2 cup Fresh Pea Shoots
  • 1/4 cup Fresh Thai Basil Leaves, roughly chopped
  • 3 tablespoons. Crispy Fried Garlic Bits, roughly chopped
  • 1 tablespoon Toasted White Sesame Seeds

Directions
  1. In a large mixing bowl, whisk together Oohnami! Tangy Ginger Lime Sauce and avocado oil. Gently fold in tofu until covered in dressing. Let rest for 10-15 minutes.
  2. While tofu is marinating in the dressing, chop all vegetables and cook rice noodles. Rinse cooked rice noodles under cold water to chill and pat dry to remove excess water.
  3. Gently fold all chopped vegetables, chilled noodles, crispy garlic, and sesame seeds into mixing bowl with tofu and dressing. Serve chilled.