Indonesian vegetable salad
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Indonesian vegetable salad
  Indonesian    Salad    Vegetarian    Vegan    Vegetables  
Last updated 6/12/2012 1:02:39 AM. Recipe ID 26274. Report a problem with this recipe.
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      Title: Indonesian vegetable salad
 Categories: Vegetarian, Vegan, Salads
      Yield: 6 Servings
      1 c  Cubed, firm tofu (1/2-in.
      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

    1/3 c  Peanut butter, smooth or
    1/2 c  Hot vegetable stock or hot
      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.
  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"
  From _The 15-Minute Vegetarian Gourmet_ by Paulette Mitchell
  DEEANNE                      at 04:41 EDT

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Recipe ID 26274 (Apr 03, 2005)

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