Bright Fruit and Vegetable Salad (Rojak) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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We used fried tofu slices (inari in Japanese), available at Asian grocery stores, in place of fried dough. Omit the tofu, if you like. Ingredients:
1/4 cup sugar |
1/4 cup fresh lime juice |
1/4 cup natural-style chunky peanut butter |
1 tablespoon minced seeded red thai chiles (about 2 chiles) |
1/2 teaspoon salt |
1/2 cup green beans, trimmed and halved crosswise |
1 1/2 cups diced pineapple |
1 1/4 cups julienne-cut peeled jicama |
1/2 cup diced peeled mango |
1/2 cup fresh bean sprouts |
1 1/2 ounces fried tofu, cut into 1/2-inch strips |
1/2 english cucumber, halved lengthwise and cut into (1/4-inch-thick) slices (about 1 1/2 cups) |
Directions:
1. Combine sugar and juice in a small bowl, stirring with a whisk. Add peanut butter, chiles, and salt; stir with a whisk until well combined.
2. Cook green beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain. Combine beans, pineapple, and remaining ingredients in a large bowl. Drizzle with dressing.
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