Title: Indonesian Vegetable Salad
Categories: Vegetarian, Vegan, Salads
Yield: 6 Servings

1 c 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 c Fresh bean sprouts
1 c Broccoli florets
1/2 c Szechuwan Peanut Dressing
Garnish: raisins, toasted
-sesame seeds, fresh
-watercress sprigs, or
-unsalted peanuts, optional

----------------------------------DRESSING----------------------------------
1/3 c Peanut butter, smooth or
-crunchy
1/2 c Hot vegetable stock or hot
-water
1 ts Soy sauce
2 tb Rice vinegar
2 tb Safflower oil
2 Cloves garlic, minced
1/2 ts Dry crushed red pepper (1
-teaspoon if you prefer
-spicy flavoring

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini