Recipe Archives->Vegetarian->Indonesian Salad 03

Indonesian Vegetable Salad
Yield: 6 servings

1 cup firm tofu, diced into 1/2-in. cubes 
2 stalks celery, julienned  
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 
raisins, optional
toasted sesame seeds, optional
fresh watercress sprigs, optional
unsalted peanuts, optional

1/3 cup peanut butter
1/2 cup hot water
1 teaspoon soy sauce 
2 Tablespoons rice vinegar
2 Tablespoons safflower oil
2 cloves garlic, minced
1/2 to 1 teaspoon dry crushed red pepper

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.

To soften bean thread, immerse it in boiling water for about 10
minutes. Drain, rinse with cool water, and cut into 3-inch strands.

Printable version: indonesian-salad03.txt.