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CATEGORY CUISINE TAG YIELD
Grains Indo Indonesian, Salads 4 Servings

INGREDIENTS

1 lb Trimmed Fresh Green Beans
2 c Shredded Cabbage
2 Carrots, Cut Into Julienne
1 Cucumber, Cut Diagonally
Into 1/4-Inch Slices
1 c Bean Sprouts
8 oz Tofu, Cut Into 1/2-Inch
Cubes
1/3 c Smooth Peanut Butter
1/3 c Water
2 T Fresh Lemon Juice
1 1/4 t Tabasco Pepper Sauce
1/2 t Salt
1 Clove Garlic, Cut In Half
1 Piece Lemon Zest, About 1"
1/4 c Vanilla Yogurt

INSTRUCTIONS

This simple but rather exotic composed salad marries crisp fresh
vegetables and smooth tofu with a spicy peanut dressing for an  unusual
Indonesian inspired taste.  ~----------------- Steam the beans, cabbage
and carrots for 2 to 3  minutes, or until tender-crisp, and cool.
Arrange the cooked  vegetables, cucumber, sprouts and tofu on a serving
platter.  In a small saucepan, mix the peanut butter, water, lemon
juice,  Tabasco sauce, salt, garlic and lemon peel; stir over low heat
until  smooth. Remove from the heat and discard the garlic and lemon
zest.  Stir in the yogurt. Serve the dressing warm over the salad.
Lagniappe - One-quarter teaspoon of Tabasco sauce perks up any salad
dressing.  Use more for a spicier taste.  From: The Tabasco Cookbook.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 253
Calories From Fat: 124
Total Fat: 14.8g
Cholesterol: <1mg
Sodium: 520.9mg
Potassium: 690.6mg
Carbohydrates: 21.4g
Fiber: 6.8g
Sugar: 9.6g
Protein: 14.6g


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