| 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" [-=PAM=-] [email protected] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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