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Indonesian Salad with Spicy Peanut Dressing

 

64

Yield

6

servings

Prep

20

min

Cook

10

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

For the salad
3 tablespoons 素油
1 x
to taste
*
1 pound 豆腐
firm, patted dry, cut into 1/4 inch cubes
2 small 土豆
boiled, cut into bitesize wedges
½ pound 菠菜
fresh, cleaned, steamed, and chopped
½ small head 卷心菜
shredded, lightly steamed
*
½ pound 绿豆芽
washed thoroughly
For the dressing
4 each 蒜瓣
¼ cup 花生米
roasted
5 teaspoons 酱油,酱油
or tamari
3 tablespoons 青柠汁
or lemon juice
4 teaspoons 红糖
¼ teaspoon 辣椒
*
2 tablespoons

Directions

Heat the oil and salt in a medium frying pan over medium heat.

Add the tofu in small batches and sauté until lightly browned on both sides, about 5 minutes.

Remove with a slotted spoon and drain on a paper towel.

Arrange the bean curd, potatoes, spinach, and cabbage on individual plates.

Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth.

If the dressing seems too thick, add another teaspoon of water.

Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 31654% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 301mg 13%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 18%
Sugars g
Protein 42g
Vitamin A 74% Vitamin C 40%
Calcium 60% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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