Indonesian vegetable salad
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.
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