Recipe#25143

Title: INDONESIAN VEGETABLE SALAD

From _The 15-Minute Vegetarian Gourmet_ by Paulette
  Mitchell
  
  DEEANNE

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       t            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.