87° F
Partly Cloudy
Partly Cloudy

Indonesian vegetable salad

Published On: Aug 13 2012 06:54:41 AM CDT   Updated On: Jun 04 2015 05:00:15 AM CDT
Kitchen, cooking ingredients


Makes 6 servings

Thanks to the peanut butter and generous use of vegetables, this is a filling dish that makes a surprising entrèe salad.

For the dressing

1/3 cup smooth peanut butter 
½ cup hot water, or as needed 
1 teaspoon soy sauce 
2 tablespoons white rice vinegar 
2 tablespoons canola oil 
2 cloves garlic, minced 
½ teaspoon red pepper flakes

For the salad

1 cup firm tofu in ½-inch cubes 
1 cup broccoli florets
1 cup cauliflower florets 
1 cup fresh bean sprouts 
2 plum tomatoes, cut into thin wedges 
2 ribs celery, cut into julienne strips 
2 carrots, coarsely shredded 
½ cucumber, thinly sliced

To complete the recipe

Raisins, unsalted peanuts, and toasted sesame seeds for garnish

To make the dressing, whisk together the peanut butter and ½ cup of the water until smooth. Stir in the remaining dressing ingredients. The sauce should have a cake-batter consistency; add more water as needed.

Gently toss together the salad ingredients in a large bowl. Add the dressing and toss again.

Garnish the servings with raisins, peanuts, and sesame seeds.


The views expressed are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the Terms Of Service and the comment you are posting is in compliance with such terms. 
blog comments powered by Disqus