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Indonesian Vegetable Salad

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YIELD

6 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 237
CUP ML TOFU
cubed
2 2
EACH EACH CELERY STALKS
julienned
2 2
EACH EACH CARROTS
shredded
2 2
EACH EACH ITALIAN PLUM (ROMA) TOMATOES
cut up
½ 0.5
EACH EACH CUCUMBERS
sliced
1 237
1 237
Dressing
79
CUP ML PEANUT BUTTER
½ 118
1 5
TEASPOON ML SOY SAUCE, TAMARI
2 3E+1
TABLESPOONS ML RICE VINEGAR
2 3E+1
TABLESPOONS ML SAFFLOWER OIL
2 2
CLOVES CLOVES GARLIC
minced
½ 2.5
TEASPOON ML 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 Arrow up button

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Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 188 67% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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