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Thai Oats Salad

Ingredients

  • 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

Procedure

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.