Home HealthSalad Julienne Vegetable Salad

Julienne Vegetable Salad

Published under: Salad


  • Vegetable Oil – 4 tblsp
  • Tofu with Herbs – 225 gms, cubed
  • Red Onion  1, sliced
  • Scallions – , cut into 5 cm length sticks
  • Garlic – 1 clove, chopped
  • Carrots – 2, cut into short sticks
  • Green Beans – 125 gms, trimmed
  • Yellow Bell Pepper – 1, seeded and cut into strips
  • Broccoli – 125 gms, cut into florets
  • Zucchini – 1, large, cut into short sticks
  • Bean Sprouts – 1/2 cup
  • Red Curry Paste – 2 tblsp
  • Thai Soy Sauce – 4 tblsp
  • Rice Wine Vinegar – 1 tblsp
  • Jaggery – 1 tsp
  • Basil Leaves – few, plus extra to garnish
  • Rice Vermicelli Noodles – 350 gms


  1. Heat the oil in a large pan and cook the tofu cubes for 3 to 4 minutes, until browned on all sides.
  2. Lift out of the oil and drain on paper towels.
  3. Add the onions, garlic and carrots to the hot oil.
  4. Cook for 1 to 2 minutes before adding the rest of the vegetables, except for the bean sprouts.
  5. Stir-fry for 2 to 3 minutes.
  6. Add the bean sprouts, then stir in the curry paste, soy sauce, vinegar, sugar and basil leaves.
  7. Cook for 30 seconds.
  8. Soak the noodles in boiling water for 2 to 3 minutes or until tender and drain well.
  9. Pile the vegetables onto the noodles.
  10. Serve topped with the tofu cubes.
  11. Garnish with extra basil if desired.
Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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