Indonesian Vegetable Salad

20 minutes Prep: 10 minutes Cook: 10 minutes

193 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	cup	tofu	cubed
2	each	celery stalks	julienned
2	each	carrots	shredded
2	each	italian plum (roma) tomatoes	cut up
1/2	each	cucumber	sliced
1	cup	bean sprouts
1	cup	broccoli florets

Dressing
1/3	cup	peanut butter
1/2	cup	vegetable stock
1	teaspoon	soy sauce
2	tablespoons	rice vinegar
2	tablespoons	safflower oil
2	cloves	garlic	minced
1/2	teaspoon	red pepper flakes	crushed

Directions

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.

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Nutrition Facts

Serving Size 166g

Amount per Serving

Calories 193 67% of calories from fat

	% Daily Value*
Total Fat 14.0g	22%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 235mg	10%
Total Carbohydrate 11.0g	4%
Dietary Fiber 3.0g	12%
Sugars 4.0g
Protein 9.0g	18%

Vitamin A	85%		Vitamin C	16%
Calcium	18%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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