Iron-rich: tofu salad with fresh herbs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Firm tofu, diced [=9 oz] |
| ¼ | cup | Red onion, finely sliced |
| ½ | Sweet green pepper, cut into short strips | |
| 2 | Carrots, coarsely grated | |
| ¼ | cup | Fresh mint, chopped |
| ¼ | cup | Fresh coriander, chopped |
| 2 | tablespoons | Peanuts, chopped |
| ¼ | cup | Lemon or lime juice |
| 1 | tablespoon | Granulated sugar |
| 1 | tablespoon | Fish sauce |
| pinch | Hot pepper flakes | |
Directions
DRESSING
Dressing: Mix together lemon juice, sugar, fish sauce and hot pepper flakes.
In bowl, combine tofu, red onion, green pepper and carrots; pour in dressing and toss well.
[Can be prepared to this point, covered and refrigerated for up to 2 hours.]
Mix in mint and coriander. Sprinkle peanuts over top.
Serve with "Low-fat: Thai Honey Chicken", garnish with fresh lime and coriander.
Per serving: about 165 calories, 13 g Protein, 8 g fat, 15 g carbohydrate excellent source iron.
Source: Canadian Living magazine Apr 95 Presented in article by Ann Lindsay: "Health & Well-Fare: Thai into the Trend" [-=PAM=-] PA_Meadows@...
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