Indonesian Vegetable Salad
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 | |||
| ⅓ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
tofu
cubed |
|
| 2 | each |
celery stalks
julienned |
|
| 2 | each |
carrots
shredded |
|
| 2 | each |
italian plum (roma) tomatoes
cut up |
|
| 0.5 | each |
cucumbers
sliced |
|
| 237 | ml |
mung bean sprouts
|
|
| 237 | ml |
broccoli florets
|
|
| Dressing | |||
| 79 | ml |
peanut butter
|
|
| 118 | ml |
vegetable stock
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
rice vinegar
|
|
| 3E+1 | ml |
safflower oil
|
|
| 2 | cloves |
garlic
minced |
|
| 2.5 | 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.
