1 cup fresh bean sprouts, steamed for 12-15 minutes and cooled, or substitute 1 cup drained, canned bean sprouts
3 fresh bean curd cakes, cut into ½-inch cubes
1 cup thinly shredded green cabbage
1 cup thinly sliced radishes, preferably icicle radishes
1 cup coarsely chopped pickled mustard greens (see Glossary) or substitute sauerkraut
1 cup shelled peanuts
How To Cook:
DRESSING:
1. Combine the chilies, ginger root, garlic and vinegar in the jar of an electric blender and blend at high speed for 20 or 30 seconds.
2. Then turn the machine off and scrape down the sides of the jar with a rubber spatula. Blend again until the mixture is a smooth puree.
3. Add the 2 cups of cold water, the sugar, trassi and salt to the chili mixture and blend for a few seconds longer until all the ingredients are well combined. Taste for seasoning.
SALAD:
1. To assemble the salad, arrange the bean sprouts, bean curd, cabbage, radishes, mustard greens or sauerkraut, and peanuts in attractive mounds on a large platter.
2. Pour the sauce evenly over them and serve at once.
