Indonesian Vegetable Salad Recipe

Indonesian Vegetable Salad Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
1 cup: 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 cup: Fresh bean sprouts,
1 cup: Broccoli florets,
1/2 cup: Szechuwan Peanut Dressing,
Garnish: raisins, toasted sesame seeds, fresh watercress sprigs, or unsalted peanuts, optional

DRESSING
1/3 cup: Peanut butter, smooth or crunchy
1/2 cup: Hot vegetable stock or hot water,
1 tsp: Soy sauce,
2 tbsp: Rice vinegar,
2 tbsp: Safflower oil,
2 Cloves: garlic, minced
1/2 tsp: Dry crushed red pepper, (1 teaspoon if you prefer spicy flavoring

Directions:
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


Source from luhu.jp

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