Cucumber noodles, carrot strips, and bell pepper form the base of this healthy, nutrient-packed salad. Protein from tofu and spice from jalapenos and a homemade dressing tie the dish together. Perfect to make in a large batch to have lunch for a week!
Woof, friends. Your favorite blogger over here (#humble) needs a DETOX.
After three days in fake Chicago (aka St. Charles, IL) where I spent my days either sitting on my ass in work training or drinking my face off at the hotel bar (and performing excessive amounts of karaoke songs because I live for embarrassment), and then two days in Charlottesville where I drank a quarter of a handle before 9 AM on Saturday and then napped in a field for two hours at Foxfield, my body hurts. A lot.
Upon my return back to DC, I ran - did NOT pass go, did NOT collect $200 - to Safeway to pick up allllll the veggies and vegan protein my reusable bag (DC lyfe) could carry. I was all set to do laundry, unpack, cook for the week...
...and then my friend Kelsey texted me and asked if I wanted to go to happy hour with some boys she knew. Happy hour? Boys?! Count me in!
Long story short - we were at the bar until midnight, befriended our server (I got her number and we're getting drinks soon!), ruined one of the boys' life, made him pay the $500 tab, took 6 rounds of kamikaze shots, and altogether had a fantastically ratchet time.
Thank GOD I work from home on Mondays, because it was ROUGH. Luckily, there isn't much better way to recover from a hangover than to fill your body with allll the nutrients - and that's just what I did with this salad.
A rainbow of colors, a boatload of flavors and textures, and one perfect make ahead meal! Go ahead, try it for yourself - your body will thank you :)
Spicy Asian Cucumber Noodle Salad
To make this salad, you will need:
- 2 medium cucumbers
- 2 medium carrots
- 1 red bell pepper
- 1 jalapeno
- 3 green onions
- 1 block extra firm tofu, drained and cubed
- Peanuts, cilantro, and/or sesame seeds, for garnish
- 2 T ginger root, minced
- 2 cloves garlic, minced
- 4 T rice vinegar
- 2 T sesame oil
- 2 T soy sauce
- 1 t agave
First, heat a nonstick saucepan over medium-high heat. Once the pan is heated, add a glug of olive oil, then add your cubed tofu. Season with a sprinkle of salt and pepper and pan fry, stirring occasionally, 8-10 minutes - until golden brown.
While the tofu is cooking, prepare your veggies! Use a spiralizer to spiralize your cucumbers (you can just slice them if you don't have a spiralizer). Use a vegetable peeler to create your carrot ribbons. Julienne your bell pepper, chop your green onions, and seed and dice your jalapeno. Combine in a large bowl.
Once the tofu is golden brown, remove from heat and add to the salad.
For the dressing, combine all ingredients in a blender or food processor and blend until smooth. Adjust to taste, then pour over salad. Top with garnishes if you wish (I used peanuts) and enjoy!
Whoever said cucumbers couldn't be noodles was seriously disturbed.