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  Added: Jun 01, 2006  •  Visited (365)  •  Print version Print this recipe (40)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Vegetable, Bean Curd And Peanut Salad With Hot Chili Dressing
What You Need:
  • ¼ cup finely chopped fresh hot chilies
  • ½ teaspoon scraped, finely grated fresh ginger root
  • ½ teaspoon finely chopped garlic
  • ¼ cup distilled white vinegar
  • 2 cups cold water
  • 3 tablespoons sugar
  • ½ teaspoon trassi (see Glossary)
  • 1 tablespoon salt

  • 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:
    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.

    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.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Oceania » Indonesia
    Main Ingredient » Tofu
    Main Ingredient » Vegetables » Radish
    Main Ingredient » Nuts » Peanut
    Dish » Salads


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