Leftover Lunch Salad


This salad was a creation of my first trimester. I had no energy. I couldn’t stand the smell of food. And I still wanted to help as much as I could so my partner could focus on his studies…while I still worked full time. Basically I created a lot of quick ‘n’ easy thangs to get us through. At first I was buying pre made organic/healthy foods…but those add up. They are expensive. So I had to come up with quick recipes that were nutritious but easy.


The recipe I’ll post below can be adapted to your own fridge. For example I used tofu but if you have 2 cups of ______ (any type of protein) that would suffice. Another example, I had 2 cups of vermicelli, rice noodles in the fridge but you could easily substitute spaghetti or penne and it would still taste awesome. The key components of this dish are the dressing and the shredded cabbage. If you have those two almost anything else can be switched around to work for you.


Leftover Lunch

serves 1-2



~2 cups diced, cooked tofu

~2 cups cooked vermicelli, rice noodles

~200g shredded cabbage

~1/2 cup shredded carrots

~1/4 cup diced red peppers

~1/4 cup sweet onion diced (optional)


    -2  heaping tablespoons peanut butter

-2 tablespoons sweetener of choice*

-1 tablespoon Tamari

-1/2 large lemon juiced

-Sriracha to taste**

-1/2-1 teaspoon fresh ginger, minced

-2 pinches sea salt

-Water if necessary to thin out consistency

*Note: I used raw agave nectar however you can use stevia, cane sugar, brown sugar, rice syrup or anything else you have around your kitchen. I would recommend something in a liquid vs. crystallised form just for the consistency to remain at its best.

**Note: I listed Sriracha as it is very popular and easy to find – I normally use a couple heaping spoonfuls of my homemade habanero hot sauce. Since I haven’t posted the recipe I can’t include a link to it yet. Stay tuned I’ll get it up and ready for you soon!



1) Place tofu, noodles, cabbage, carrots, peppers, and onion into a large mixing bowl and mix well. Sprinkle 1 large pinch of sea salt over top and mix well again.

2) In a smaller bowl mix together all the dressing ingredients well. Taste and adjust according to your tastes. If you like sweeter add more agave nectar. If you want spicier add more hot sauce. If it tastes kind of bland and needs a little kick add more lemon juice. If it is too watery add more peanut butter. When tasting and adjusting your recipe only add new ingredients in slowly. This way you don’t overpower the dressing with the flavour you are seeking. Once the dressing tastes just right for you, you are ready to move on.

3) Drizzle dressing on top of salad and mix very well. Serve fresh or allow to marinade for at least 30 minutes to give you the best flavour.


As with all my recipes don’t hesitate to reach out if you have questions or dietary restrictions – I worked as a personal chef for years and also have personally experimented with many different eating styles. Its always fun to explore something new, and I’m here to help. Check out my instagram to stay up to date with my latest recipes and posts.


Much Luv, Laters



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