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Indonesian Vegetable Salad

 

32

Yield

6

servings

Prep

10

min

Cook

10

min

Ready

20

min

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

Ingredients

1 cup tofu
cubed
2 each celery stalks
julienned
2 each carrots
shredded
2 each italian plum (roma) tomatoes
cut up
½ each cucumbers
sliced
1 cup mung bean sprouts
1 cup broccoli florets
Dressing
cup peanut butter
½ cup vegetable stock
1 teaspoon soy sauce, tamari
2 tablespoons rice vinegar
2 tablespoons safflower oil
2 cloves garlic
minced
½ 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 18867% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 151mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 12%
Sugars g
Protein 18g
Vitamin A 85% Vitamin C 34%
Calcium 19% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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