Title: Indonesian Vegetable Salad
Categories: Vegetarian Vegan Salad
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 spr
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 flavo

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

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