Yuba Noodle Salad Recipe
- 1/2 cup vegetable oil
- 1/3 cup warm rice wine vinegar
- 2 tablespoons peanut butter
- 1 tablespoon honey
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon hot chili sauce (such as sambal)
- 1 teaspoon soy sauce
- 1/2 teaspoon toasted sesame oil
- 1 (5 ounce) package yuba (tofu skins), cut into 1-inch wide strips
- 1/2 cup chopped fresh cilantro
- 1/4 cup shaved carrot strips, or to taste
- 1/4 cup thinly sliced cabbage, or to taste
- 1/4 cup sliced green onions
- 1/2 teaspoon black sesame seeds, or to taste
- Whisk vegetable oil, vinegar, peanut butter, honey, ginger, chili sauce, soy sauce, and sesame oil together in a bowl until dressing is smooth and creamy.
- Toss yuba strips, cilantro, carrots, cabbage, and green onions together in a bowl. Pour about 1/2 of the dressing over the salad and stir to coat. Stir remaining dressing into salad until salad is dressed to your liking; top with black sesame seeds.
