A quick soy-lime dressing adds serious oomph to this crunchy slaw. The beauty of a slaw made with heartier ingredients such as broccoli, carrots and radishes is that you can toss it in the dressing before leaving the house and it won’t get soggy. If you don’t have a portable grill, you can also cook the tofu in a skillet or grill pan before leaving the house.
What could be better than a batch of decadent peanut butter cookies? One giant cookie! This jumbo-sized treat is baked right in the skillet with a variety of toppings including chocolate chips, dried fruit, coconut and more. Eat as is, or top with whipped cream (coconut or regular) or your favorite ice cream.
This salad has a nice bit of heat to it thanks to the fresh chile. Fiery, sweat-inducing capsaicin is found mostly in the white pith (and the seeds that come into contact with the pith), so devein and seed the chile if you want to cut back on spiciness. For added flavor, you can add chopped fresh mint, cilantro or Thai basil to the salad.
Serve these noodle-filled lettuce wraps family-style with the toppings in separate small bowls so everyone can assemble their own at the table. Save any leftovers and enjoy as a salad the next day – simply chop the lettuce, toss with the toppings and drizzle with the sauce
Fresh plum might seem like an unusual addition to an Asian-inspired noodle salad, but it’s a fresher alternative to the classic plum sauce commonly found in stir-fries and noodle bowls. Don’t worry if some of the peas fall out of the pods as you slice them – just toss them into the salad, too.
A cold Asian noodle salad is a happy and healthy stir-fry alternative that can be made in advance and served straight out of the fridge. Our favorite is this spicy Thai noodle salad topped with sriracha-roasted peanuts.