Thai Oats Salad
- 8 tbsp Quaker® Rolled Oats
- 3/4 cup hot water
- 1/8 tsp fine sea salt
- 1/4 cup cucumber, chopped
- 1/2 cup red cabbage, shredded
- 1 cup grilled tofu cut into bite sized pieces
- 1 tbsp green onions, chopped
- 1 tbsp Thai basil, chopped
Dressing:
- 1 1/2 tbsp fresh lime or lemon juice
- 1/2 tbsp sesame oil
- 1/2 tbsp honey (vegan option: coco/agave nectar)
- 1 tbsp cilantro or wansoy, chopped
- 1/2 tbsp reduced sodium soy sauce or coco aminos
- 1/2 tsp grated ginger
- 1/2 tbsp chopped garlic
1. Cook the oats in 3/4 cup hot water with 1/8 tsp salt according to package directions. After cooking, set aside to cool.
2. Add cucumber, cabbage, and tofu. Toss and mix well.
3. Combine all dressing ingredients in a jar. Shake well. Pour dressing over oats and vegetables. Stir to combine.
4. Sprinkle green onions and basil over the salad and stir lightly. Serve cold or at room temperature.