by in Recipes August 16, 2018

I made this light and delicious salad as I had a lot of Thai Basil and Mint growing and wanted to make something which I could use them in.  Thai Basil has a lovely distinctive aniseed flavour, but if you did not have any you could always use normal basil.

  • 200g Rice Noodles
  • 200g Chinese Cabbage, finely shredded
  • 4 Carrots cut into matchsticks
  • 1 tin Bamboo Shoots, but into matchsticks
  • 6 Red Radishes sliced into rounds
  • 8 Shallots, finely sliced
  • 2 tablespoons of Coconut Oil
  • 1 big bunch Corriander
  • 1 bunch Thai Basil
  • 1 big bunch Mint
  • 100g Peanuts


  • 1 1/2 Red Chillis (I used seeds and all)
  • juice of 3 Limes
  • 30g Palm Sugar
  • 2 Garlic Cloves
  • 1 teaspoon Salt
  • 1 small bunch Coriander
  • 125 mls Extra Virgin Olive Oil


  • 1 block Tofu, sliced into long slices
  • 1 Red Chilli
  • Juice of 1 Lime
  • 1 Garlic Clove
  • Glug of Extra Virgin Olive Oil

Firstly make the marinade for the Tofu  –  put all ingredients into a nutribullet or blender and whizz until it is really smooth.  Put Tofu into a shallow dish and pour over the marinade – turning a couple of times.

Next make the dressing  –  again put everything into a nutribullet or blender and whizz until very smooth.  Put aside to let flavours develop whilst you make the salad.


Put one tablespoon of Coconut Oil into a frypan and fry the sliced shallots.  Keep an eye on them and keep stirring them around, you want them to brown nicely and slowly, not burn.  Once they are done, put aside.

Bring a pot of water to the boil and add your rice noodles.  Turn off the heat and let them soak for 5 minutes, then drain and put aside to cool down.

As you chop your vegetables, put them into a salad bowl.   Once all prepared, add the cooled down Noodles, the Dressing and the Herbs and Peanuts and mix well.


Now put the other tablespoon of Coconut Oil into the frypan you cooked your shallots in, and gently fry the drained Tofu.  You can add a little of the marinade to the pan if you want.  You want to end up with nicely browned Tofu.


Serve the salad in bowls with some slices of fried Tofu on top.