Thai Oats Salad


8 tbsp Quaker® Old-Fashion Rolled Oats
¾ cup hot water
1/8 tsp fine sea salt
¼ cup chopped cucumber
½ cup shredded red cabbage
1 cup grilled tofu cut into bite sized pieces
1 tbsp chopped green onions
1 tbsp chopped Thai basil
1.5 tbsp fresh lime or lemon juice
½ tbsp sesame oil
½ tbsp honey(vegan option: coco/agave nectar)
1 tbsp chopped cilantro or wansoy
½ tbsp reduced sodium soy sauce or coco aminos
½ tsp grated ginger
½ tbsp chopped garlic


1 Cook the oats in ¾ 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.