Indonesian vegetable salad
Updated On: Aug 13 2012 06:54:32 AM CDT
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.
Distributed by Internet Broadcasting. This material may not be published, broadcast, rewritten or redistributed.
Social Services to reimburse Mid-Missouri woman following computer error
Columbia woman under arrest for stealing from neighbor
Multiple south Columbia schools locked down Friday
Representative Randy Pike dies Saturday
Speaker of House responds to Dept. of Social Services issues
Woman taken to hospital after car crashes, goes airborne
Emerging clues may point to dark matter
Columbia Heritage Festival and Craft Show in full swing
Best ways to start every work day
World's busiest airports