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Indonesian Vegetable Salad with Peanut Dressing Recipe

Indonesian Vegetable Salad with Peanut Dressing Recipe

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Indonesian Vegetable Salad with Peanut Dressing

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Ingredients

Count

Nutrition

1431

Calories

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Ingredients:

Serving

4 large eggs
1 1/2 cups julienne-cut carrot
1 1/2 cups green beans, trimmed
1 1/2 cups fresh bean sprouts
1 red bell pepper, seeded and cut into thin strips
1/2 english cucumber , halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 2 cups)
1 (14-oz) package water-packed extra-firm tofu, drained
1 tbsp cornstarch
2 tsp red curry powder
1/4 tsp salt
2 tbsp canola oil
1/3 cup creamy peanut butter
3 tbsp hot water
3 tbsp fresh lime juice
1 tbsp lower-sodium soy sauce
2 tsp brown sugar
2 tsp thai red curry paste
1/4 tsp salt

Directions:

To prepare salad, place eggs in a large saucepan; cover with water. Bring to a rolling boil; cover, remove from heat, and let stand 12 minutes. Remove eggs from pan with a slotted spoon; rinse with cold water. Peel eggs; cut in half.
Return water to a boil. Add carrot, and cook for 1 minute. Remove carrot with a slotted spoon; drain and rinse with cold water. Drain and place in a bowl. Add the green beans to boiling water, and cook for 4 minutes or until crisp-tender. Remove green beans with a slotted spoon; drain and rinse with cold water. Drain and place in a separate bowl. Arrange 2 egg halves, about 1/3 cup carrot, 1/3 cup green beans, 1/3 cup bean sprouts, 1/4 cup red bell pepper, and 1/2 cup cucumber on each of 4 plates.
To prepare tofu, cut lengthwise into 4 (1/2-inch-thick) slices. Place the tofu slices on several layers of paper towels. Cover tofu with additional paper towels; let stand 5 minutes. Cut each tofu slice crosswise into 1/2-inch-thick strips. Combine cornstarch, curry powder, and 1/4 teaspoon salt; gently toss with tofu to coat.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add tofu to pan; cook for 10 minutes or until crisp and browned, turning to brown on all sides. Divide tofu evenly among plates.
To prepare dressing, combine peanut butter and next 6 ingredients (through 1/4 teaspoon salt) in a bowl; stir with a whisk until smooth. Serve each salad with about 3 tablespoons dressing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1431.3 Kcal (5993 kJ)
Calories from fat	860.96 Kcal
		% Daily Value*
Total Fat	95.66g	147%
Cholesterol	744mg	248%
Sodium	2699.76mg	112%
Potassium	2865.66mg	61%
Total Carbs	98.46g	33%
Sugars	47.14g	189%
Dietary Fiber	24.39g	98%
Protein	60.59g	121%
Vitamin C	196.3mg	327%
Vitamin A	32.2mg	1073%
Iron	60.3mg	335%
Calcium	360.4mg	36%

Amount Per 100 g
Calories	111.25 Kcal (466 kJ)
Calories from fat	66.92 Kcal
		% Daily Value*
Total Fat	7.44g	147%
Cholesterol	57.83mg	248%
Sodium	209.85mg	112%
Potassium	222.74mg	61%
Total Carbs	7.65g	33%
Sugars	3.66g	189%
Dietary Fiber	1.9g	98%
Protein	4.71g	121%
Vitamin C	15.3mg	327%
Vitamin A	2.5mg	1073%
Iron	4.7mg	335%
Calcium	28mg	36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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