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1
In a heatproof container, cover the noodles with very hot water.
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2
Cover the dish and let the noodles soak for 15 to 20 minutes or until al dente, then drain.
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3
Rinse under cool water, then drain well again.
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4
Cut the noodles in several directions to shorten (kitchen shears work well for this).
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5
Meanwhile, combine the spinach, bok choy, and cabbage in a mixing bowl.
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6
Spread on a large serving platter.
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7
Combine the cooked noodles with 1/2 cup of the peanut sauce, the cilantro, and half of the scallions.
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8
Toss together.
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9
To arrange the salad, mound the noodle mixture in the center of the vegetables, leaving about 3 inches of the vegetables showing all around.
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10
Arrange a neat pile of half of the tofu on one side of the vegetables, and the other half opposite.
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11
Do the same with the pepper.
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12
Scatter the remaining scallions over the top, followed by the optional peanuts.
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13
Pass the salad around with salad tongs for grabbing the salad components.
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14
Pass additional dressing for everyone to use as desired.
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15
A light soup is a good introduction to this centerpiece salad.
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16
Fresh Tomato-Coconut Soup (page 39) is a nice summer selection, and for cooler weather, try Miso Soup with Sweet Potatoes and Watercress (page 36).
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17
Calories: 228
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18
Total Fat: 11g
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19
Protein: 13g
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20
Carbohydrates: 38g
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21
Fiber: 4g
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22
Sodium: 445mg
