A summer meal for a winter day?

How appropriate for the type of weather we’ve been having so far here this “winter’ in the RVA! Consistent highs in the 50s = winter weather I sure could get used to 😉

But alas, the cold has finally made its way in this week… but that doesn’t mean that a delicious salad treat like this can’t be enjoyed just as much!

As it mixes both warm flavors with cool crisp ones, kind of like the seasons right about now, no? 

Gơi Chay

Light rice noodles topped with pan-fried tofu and a cool cabbage salad and crunchy peanut topping.  Talk about playing games with textures here!

And ya’ll, tofu isn’t as “scary” as it’s made out to be.  It actually tastes quite delicious when combined with the right flavors and used in the right way.

I promise 🙂

If you’re skeptical, give this Korean Braised Tofu a try first… then get back to me. 

If you aren’t too busy already making this Vietnamese salad that is! 😉

1-2-3 main steps:  cabbage salad. noodle cooking. tofu “frying”!!

1. Vegetables for the Salad:  napa cabbage, carrots, fresh basil & jalapeno.

What is UP with me and cabbage lately? 

I still can’t seem to get enough ever since I found the most tasty fresh napa cabbage on the cheap at the Asian supermarket (Tan A Supermarket).

$1.80 for 3lbs of napa cabbage… don’t mind if I do! 

It’s the little things, people 😉

I also found the most fragrant fresh basil there this past week, so so good!

100 pennies well spent haha.  

Ahhh, makes me yearn even more for summer time and fresh herbs from the garden!  Not that this winter has been all that bad, I mean what am I talking about here (spoiledmuch?) 🙂

Carrots.  Which I just shredded using a peeler. 

And don’t forget this spicy friend!  Jalapeno.

Because clearly my tastebuds haven’t been dulled enough by overuse of Sambal Oelek as of late 😉

Stack it up.


Then dress it up.

Mix together a simple dressing:  soy sauce, lemon juice and white balsamic vinegar.

If you don’t have white balsamic, I imagine that a mixture of plain white vinegar would work just fine too!

Weeeeeee! Onto the salad it goes 🙂

All stirred up.  And set aside while the rest of the meal is prepared.

This cabbage slaw alone is enough to get my taste buds waterin’!

2. Rice sticks.  Soaked in warm water then boiled for a few minutes.

Until slightly tender and cooked. 

3. Extra firm tofu.  Pressed, cubed and pan fried simply in a bit of oil until slightly browned.

See how-to-press here.

Now comes salad assembly time!  Another 1-2-3 if you will… oh wait, there’s a 4! Can’t forget those crushed peanuts 😉

1.  Rice noodles.


2. Tofu.

3. Salad.

4. Crushed peanuts.  And spicy sambal!

What a fun recipe!  Talk about different flavors, different textures and just overall good times here. Also great for leftovers, as the slaw just gets better with time.

Give this one a try, it just may turn that cold winter day into a pocket full o’sunshine, you never know 😉 

Is tofu a yay or nay in your eating repertoire?


  1. Yum! I want to try those rice sticks. I wish J was a cabbage fan. This dish looks totally perfect

  2. I like it when I eat it, but I never seek it out. I prefer over chicken most of the time though.

  3. I’ve never followed the “season’s eatings” way of thinking. I’ll eat pumpkin any time of year, crisp salads in the winter (assuming I can find something fresh and crisp to make them with!) and soup in the summer! [Not just cold soups either. ;)] I am loving the looks of this…

  4. Vegetariaaaaaaan!!!! woohoo!!!! This salad looks pretty freaking awesome. I’m not even a huge fan of Vietnamese food. But this looks AWESOME. (I think Vietnamese restaurants just freak me out sometimes. Like I’m afraid I’ll order deep fried ostrich legs and not know it. Because. I’m kind of person to worry about that, apparently.


    • Bahahaha love this comment (re: deep fried ostrich eggs) hahaha

      I’ll miss seeing ya at the meetup in cville this weekend, hope you ladies have a blast!

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