The base of this special number is chock full of herbs! It's such a good time of year for them and they really make a green salad pop! Add some other delicious elements like a creamy peanut dressing, crispy tofu and tangy cucumber and you've got a winner!
Creamy Peanut Dressing
1/3 cup smooth Huckleberry peanut butter
Juice of a lemon
1.5 tbsp tamari
1.5 tbsp brown rice vinegar
2 tbsp coconut milk
1 tsp sesame oil
1 telegraph cucumber
2 tbsp honey (or brown rice syrup)
4 tbsp brown rice vinegar
1/2 green cabbage
1 green pepper
1 cup of mint leaves
1 cup of coriander
1 packet of konjac noodles
Whisk all the dressing ingredients together in a small bowl. Taste for seasoning and set aside. Loosen with water if too thick.
In a bowl combine honey and vinegar. Peel cucumber, slice in half longways and scoop out watery seeds. Peel the remaining cucumber into long thin strips and add to bowl. Pickle for about 15 minutes.
Finely shred the green cabbage and slice the pepper into thin strips. Add to a big salad bowl. Also, pop in the konjac noodles prepared as per packet instructions and cooled. Add two tablespoons of pickling liquid and toss to coat.
Cut tofu into cubes and shallow fry until golden. Add 1 tablespoons of dressing to coat tofu and then warm through. Add to the cabbage.
Roughly chop mint leaves and coriander. Add to salad and give everything a good stir together.
Top salad with drained cucumbers and peanut dressing.