A light and healthy vegan dish, perfect for a quick and simple meal.
Ingredients
5.5 OZ / 150 G red cabbage
3.5 OZ / 100 G carrot
2 OZ / 50 G red onion
1 EA lemon
2 OZ / 50 G olive oil
0.5 EA cucumber
1 PINCH salt
1 PINCH pepper
3.5 OZ / 100 G soaked rice noodle
7 OZ / 200 G hard tofu
2 EA little gem lettuce
8 EA rice paper
1 TBSP cilantro
3.5 OZ / 100 G tahini paste
3.5 OZ / 100 G water
3 TBSP wholegrain mustard
1 TBSP brown sugar
Directions
Cut cabbage into 2.5cm (1 inch) pieces. Cut carrot into 1.25cm (0.5 inch) pieces. Cut onions into 5cm (2 inch) pieces. Remove the seeds from the cucumber and chop into pieces.
Add cabbage, carrot and onion to the mixing bowl. Chop for 10 seconds / speed 5. Scrape down the sides.
Add the cucumber, juice of half a lemon, half the oil, salt and pepper to mixing bowl. Chop for 8 seconds / speed 5. Transfer to a bowl for later. Clean out your mixing bowl well.
Add the remaining oil and lemon juice to the mixing bowl along with the sugar, mustard, water and tahini. With the measuring cup inserted, mix for 10 seconds / speed 3. Transfer to a small serving bowl.
Prepare your little gem lettuce by slicing it thinly. Cut your tofu into strips. To build your roll, soak your rice paper in water for 15 seconds then add your filling along with the rice noodles, little gem lettuce, cilantro and tofu.
Serve immediately with the dipping sauce. Enjoy your meal!
