Crunchy Vegan Salad

Ingredients

• Tofu Topping

  • 1 block (350 g) extra-firm tofu, patted dry and grated
  • 1/2 cup (65 g) cashews, coarsely chopped
  • 2 tbsp sesame seeds
  • 2 tbsp (30 ml) maple syrup
  • 1 tbsp (15 ml) sesame oil
  • 1 tbsp (15 ml) low-sodium soy sauce
  • 1 tbsp (15 ml) lime juice
  • 1 tbsp fresh ginger, finely grated
  • 2 garlic cloves, finely grated
  • 1 package (120 g) instant ramen noodles, broken (see note)

• Dressing

  • 1 lime, zest finely grated
  • 3 tbsp (45 ml) lime juice
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) low-sodium soy sauce
  • 1 tbsp (15 ml) maple syrup

• Salad

  • 3 cups (300 g) sugar snap peas, trimmed and thinly sliced
  • 3 cups (255 g) red cabbage, thinly sliced on a mandoline
  • 1 cup (110 g) carrots, grated
  • 1/2 English cucumber, sliced into thin halfmoons on a mandoline
  • 1/2 cup (15 g) cilantro leaves
  • Lime wedges, for serving