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Indonesian Salad with Spicy Peanut Dressing

 

65

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 vegetable oil
1 x salt
to taste
*
1 pound tofu
firm, patted dry, cut into 1/4 inch cubes
2 small potatoes
boiled, cut into bitesize wedges
½ pound spinach
fresh, cleaned, steamed, and chopped
½ small head cabbage
shredded, lightly steamed
*
½ pound mung bean sprouts
washed thoroughly
For the dressing
4 each garlic cloves
¼ cup peanuts
roasted
5 teaspoons soy sauce, tamari
or tamari
3 tablespoons lime juice
or lemon juice
4 teaspoons brown sugar
¼ teaspoon cayenne pepper
*
2 tablespoons water

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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