Indonesian vegetable salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| ½ | Cucumber, thinly sliced | |
| ⅓ | cup | Peanut butter, smooth or crunchy |
| ½ | cup | Hot vegetable stock or hot water |
| 1 | teaspoon | Soy sauce |
| 2 | tablespoons | Rice vinegar |
| 1 | cup | Fresh bean sprouts |
| 1 | cup | Broccoli florets |
| ½ | cup | Szechuwan Peanut Dressing |
| Garnish: raisins, toasted sesame seeds, fresh watercress sprigs, or unsalted peanuts, optional | ||
| 2 | tablespoons | Safflower oil |
| 2 | Cloves garlic, minced | |
| ½ | teaspoon | Dry crushed red pepper (1 teaspoon if you prefer spicy flavoring |
Directions
DRESSING
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