*  Exported from  MasterCook  *
 
          K.D. LANG'S INDONESIAN SALAD WITH SPICY PEANUT DRESSING
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           Vegetarian
                 Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FOR THE SALAD-----
    3       tb           Vegetable oil
                         Salt to taste
    1       lb           Firm tofu -- patted dry
                         -- and cut into 1/4 cubes
    2       sm           Potatoes -- boiled
                         -- cut into bite-size wedges
      1/2   lb           Fresh spinach -- cleaned
                         -- steamed, and chopped
      1/2   sm           Head green cabbage -- shredded
                         -- and lightly steamed
      1/2   lb           Mung bean sprouts
                         -- washed thoroughly
                         -----FOR THE DRESSING-----
    4                    Garlic cloves
      1/4   c            Roasted peanuts
    5       ts           Soy sauce or tamari
    3       tb           Lime or lemon juice
    4       ts           Brown sugar
      1/4   ts           Cayenne pepper
    2       tb           Water
 
   Heat the oil and salt in a medium frying pan over medium heat.  Add the
   tofu in small batches and saute until lightly browned on both sides, about
   5 minutes.  Remove with a slotted spoon and drain on a paper towel.
   
   Arrange the bean curd, potatoes, spinach, and cabbage on individual plates.
   
   Prepare the dressing by placing all of the dressing ingredients in a
   blender and blending until smooth.  If the dressing seems too thick, add
   another teaspoon of water.
   
   Top the vegetables and bean curd with the bean sprouts and dressing, and
   serve immediately.
   
   Preparation time: 1 hour
   
   * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for
   you by: Karen Mintzias
  
 
 
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