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  Indonesian Vegetable Salad
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 281
Ingredients:
1 cup Cubed, firm tofu (1/2-in. cubes
2 Stalks celery, cut into julienne strips
2 Carrots, shredded
2 Italian plum tomatoes, cut into thin wedges
1/2 Cucumber, thinly sliced
1 cup Fresh bean sprouts
1 cup Broccoli florets
1/2 cup Szechuwan Peanut Dressing
Garnish: raisins, toasted sesame seeds, fresh watercress sprigs, or unsalted peanuts, optional

MMMMMDRESSING

1/3 cup Peanut butter, smooth or crunchy
1/2 cup Hot vegetable stock or hot water
1 tsp Soy sauce
2 tbsp Rice vinegar
2 tbsp Safflower oil
2 Cloves garlic, minced
1/2 tsp Dry crushed red pepper (1 teaspoon if you prefer spicy flavoring
Instructions:
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.

Hints:

To cook bean thread, immerse it in boiling water for about 10 minutes
to soften. Drain, rinse with cool water, and cut into 3-inch strands.

For those concerned about complete protein, tofu, peanuts and sesame
seeds complement one another to form a high-quality "complete"
protein.

From _The 15-Minute Vegetarian Gourmet_ by Paulette Mitchell

DEEANNE at 04:41 EDT
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