You are here

Indonesian Mixed Salad With Pineapple

Natural.Foodie's picture
Ingredients
  Carrots 2 Medium, cut into julienne strips
  Firm tofu cakes 2 (Chinese Style)
  Canned unsweetened pineapple chunks 8 Ounce, drained and 1/4 cup of the juice reserved (1 Can)
  Cider vinegar 3 Tablespoon
  Crunchy peanut butter 2 Tablespoon
  Sugar 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Crushed red pepper 2 Teaspoon (Use According To Taste)
  Kirby cucumbers 3 , cut into 1/2-inch dice
  Watercress 1 Bunch (100 gm), tough stems removed to make about 4 cups
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Tofu
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
6

Rate It

Your rating: None
4.092105
Average: 4.1 (19 votes)