Sweet + Tangy Asian Salad
Serves 2
- 200 g honey soy tofu, cut triangles
- 1 cup shelled edamame
- 250 g vermicelli rice noodles
- 400 g coleslaw mix
- 0.5 bunch mint leaves
- 80 g peanuts, roasted (roasted)
- 1 tbsp honey
- 2 tbsp rice wine vinegar or white vinegar
