| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Seafood |
Thai |
Salads, Vegetables, East/orient |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Firm tofu, diced [=9 oz] |
| 1/4 |
c |
Red onion, finely sliced |
| 1/2 |
|
Sweet green pepper, cut into short strips |
| 2 |
|
Carrots, coarsely grated |
| 1/4 |
c |
Fresh mint, chopped |
| 1/4 |
c |
Fresh coriander, chopped |
| 2 |
tb |
Peanuts, chopped |
| 1/4 |
c |
Lemon or lime juice |
| 1 |
tb |
Granulated sugar |
| 1 |
tb |
Fish sauce |
|
pn |
Hot pepper flakes |
INSTRUCTIONS
DRESSING
Dressing: Mix together lemon juice, sugar, fish sauce and hot pepper
flakes.
In bowl, combine tofu, red onion, green pepper and carrots; pour in
dressing and toss well.
[Can be prepared to this point, covered and refrigerated for up to 2
hours.]
Mix in mint and coriander. Sprinkle peanuts over top.
Serve with "Low-fat: Thai Honey Chicken", garnish with fresh lime and
coriander.
Per serving: about 165 calories, 13 g Protein, 8 g fat, 15 g carbohydrate
excellent source iron.
Source: Canadian Living magazine Apr 95 Presented in article by Ann
Lindsay: "Health & Well-Fare: Thai into the Trend"
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