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How To make Indonesian Vegetable Salad

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1 c Cubed, firm tofu (1/2-in.
-cubes 2 Stalks celery, cut into
-julienne strips 2 Carrots, shredded
2 Italian plum tomatoes, cut
-into thin wedges 1/2 Cucumber, thinly sliced
1 c Fresh bean sprouts
1 c Broccoli florets
1/2 c Szechuwan Peanut Dressing
Garnish: raisins, toasted -sesame seeds, fresh -watercress sprigs, or -unsalted peanuts, optional

DRESSING:

1/3 c Peanut butter, smooth or
-crunchy 1/2 c Hot vegetable stock or hot
-water 1 ts Soy sauce
2 tb Rice vinegar
2 tb Safflower oil
2 Cloves garlic, minced
1/2 ts Dry crushed red pepper (1
-teaspoon if you prefer -spicy flavoring In a large bowl, gently toss together salad ingredients. In a small bowl, combine dressing ingredients. Pour over salad and toss again. Top with garnish. Advance Preparation: Both salad ingredients and dressing may be prepared in advance and refrigerated. For best quality, toss together just before serving. Hints: To cook bean thread, immerse it in boiling water for about 10 minutes to soften. Drain, rinse with cool water, and cut into 3-inch strands. For those concerned about complete protein, tofu, peanuts and sesame seeds complement one another to form a high-quality "complete" protein. From _The 15-Minute Vegetarian Gourmet_ by Paulette Mitchell DEEANNE at 04:41 EDT

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