Indonesian Mixed Salad With Pineapple Recipe
Summary
Preparation Time30 MinCooking Time10 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings6
Ingredients
| Carrots | 2 Medium, cut into strips | |
| Chinese tofu cakes - 2 firm | ||
| Pineapple chunks | 1 Can (10oz) | |
| Cider vinegar | 3 Tablespoon | |
| Crunchy peanut butter - 2 tablespoons | ||
| Sugar | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Red pepper - 1 to 2 teaspoons, crushed, to taste | ||
| Kirby cucumbers - 3, cut into 1/2-inch dice | ||
| Watercress | 1 Bunch (100gm) | |
Directions
GETTING READY
1) In a medium saucepan of boiling salted water, place the carrots to blanch until crisp-tender, about 2 minutes. Drain and rinse under cold running water. Drain well.
2) In a large saucepan of water, place the tofu and simmer for 10 minutes.
3) With a slotted spoon, remove the tofu from water. Wrap in a kitchen towel and let drain for 15 minutes. Cut into 1/2-inch dice.
4) In a small bowl, combine pineapple juice, vinegar, peanut butter, sugar, salt and hot pepper.
MAKING
5) In a small salad bowl, add carrots, bean curd, pineapple, cucumbers and watercress to toss lightly. Drizzle with the dressing and toss again to coat evenly.
SERVING
6) Serve the salad at room temperature or slightly chilled.
TIPS
Steps 1-4, can be made ahead. Refrigerate the carrots and tofu separately.
1) In a medium saucepan of boiling salted water, place the carrots to blanch until crisp-tender, about 2 minutes. Drain and rinse under cold running water. Drain well.
2) In a large saucepan of water, place the tofu and simmer for 10 minutes.
3) With a slotted spoon, remove the tofu from water. Wrap in a kitchen towel and let drain for 15 minutes. Cut into 1/2-inch dice.
4) In a small bowl, combine pineapple juice, vinegar, peanut butter, sugar, salt and hot pepper.
MAKING
5) In a small salad bowl, add carrots, bean curd, pineapple, cucumbers and watercress to toss lightly. Drizzle with the dressing and toss again to coat evenly.
SERVING
6) Serve the salad at room temperature or slightly chilled.
TIPS
Steps 1-4, can be made ahead. Refrigerate the carrots and tofu separately.
Chef
