Recipe: Karina’s Rice Noodle Salad with Tofu, Water Chestnuts, and Herbs

This salad could easily be a meal in itself. It tastes like fresh spring rolls, but without the preparation work.  You can find smoked tofu at Townsite Fruit & Veg and at Save-On-Foods. You can also marinate regular firm tofu in the dressing for 30 minutes before serving.

The Grub:

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4 oz. dried rice noodles



Juice of 2 limes

1/4 cup low sodium soy sauce

2 tbsp agave nectar

1 clove garlic, minced

1/2 tsp chilli powder

1/4 tsp ground black pepper



1 package (8 oz.) smoked or flavoured tofu, cut into small cubes

1 can (8 oz.) sliced water chestnuts, drained

1 1/2 cups purple cabbage, thinly sliced

1 cup cucumber, thinly sliced

1/2 cup white mushrooms, thinly sliced

3/4 cup fresh mint, chopped

3/4 cup fresh cilantro, chopped

1/2 cup fresh basil, chopped

1/2 cup roasted peanuts


The How To:

Place noodles into a medium saucepan and cover with boiling water. Let stand for three to five minutes (until soft), then drain. Rinse with cold water.

In a small bowl, whisk together all dressing ingredients. In a large bowl, toss together all salad ingredients except peanuts. Add rice noodles and toss to separate and evenly distribute.

To serve, divide noodle and vegetable mixture among four bowls. Pour dressing over top and garnish with chopped peanuts.

Serves 4.

Vegan since 2003, Karina Inkster, MA, PTS, is a Powell River-based health and fitness coach, author of two books, and host of a vegan podcast. For more information, go to

Copyright © Powell River Peak


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