| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Thai |
Salads, Thai, Appetizers, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Tofu |
| 1 |
c |
Cucumber, julienned |
| 1 |
c |
Carrot, julienned |
| 1 |
c |
Mushrooms, sliced |
| 1 |
sm |
Iceberg lettuce |
| 1/2 |
lb |
Lima beans, lightly cooked |
| 1/3 |
c |
Peanuts, chopped |
| 2 |
|
Green onions, chopped |
| 5 |
|
Red & green chilies, chopped |
| 1 1/2 |
tb |
Chili sauce, see recipe |
| 3 |
tb |
Soy sauce |
| 2 |
ts |
Sugar |
| 1/2 |
c |
Rice vinegar |
| 1/2 |
c |
Tofu |
INSTRUCTIONS
TOPPING
DRESSING
Cut the tofu into cubes. Drain in a colander. Put the lettuce on the
bottom of a shallow bowl or attractive serving dish. Place the tofu in the
centre & surround it with one mound each of cucumber, carrot, mushrooms &
peanuts. Refrigerate until chilled. Combine the TOPPING ingredients in a
blender or food processor & whip into a rough mixture. Blend together the
dressing ingredients At serving time, sprinkle the topping mixture over the
salad then pour on the dressing. Toss at the table.
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