Indonesian salad with spicy peanut dressing

Indonesian salad with spicy peanut dressing

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Indonesian salad with spicy peanut dressing


200g firm tofu, cut in large cubes
vegetable oil
lettuce leaves or shredded cabbage
4 medium red potatoes, steamed and sliced
500g green beans, blanched
2 large carrots, peeled, sliced and blanched
2 medium cucumbers, peeled, deseeded and sliced
4 hard-boiled eggs, peeled and quartered
2 cups bean sprouts
chopped roasted peanuts
sliced red chillies (optional)

spicy peanut salad dressing-
½ cup smooth or chunky peanut butter
½ cup coconut milk
¼ cup chopped coriander
¼ cup rice wine vinegar
2 tablespoons vegetable oil
cooking instructions
Fry tofu cubes in hot oil until crisp. Drain well on paper towels. To assemble salad, line each plate with lettuce leaves or cabbage and arrange vegetables, eggs, tofu and sprouts on top. Drizzle with dressing (below) and sprinkle with peanuts and chillies.

spicy peanut salad dressing-
Combine all dressing ingredients and add water as necessary to thin dressing to desired consistency. Dressing should be pourable but not too thin.
serves 6
Add cooked chicken or prawns to the salad.

Add a few drops of HEAVENLY HABANERO CHILLI SAUCE to make it spicier.
serving idea
For a party, serve platters of indonesian salad, thai chicken parcels (appetizers) and fiery grilled chicken with asian noodles (main meals)

A colourful vegetarian salad that requires a modest amount of artistic skill to arrange all the ingredients attractively. Looks good and tastes even better.