Indonesian Mixed Vegetable Salad Print Email

1 carrot Julienned
scant 2/3 cup cucumbers, sliced thin
scant 2/3 cup cabbages shredded and blanched
scant 2/3 cup tomatoes sliced
scant 2/3 cup string beans, blanched
2 egg hard-boiled quartered
1/3 cup fried tofu, cubed or sliced, optional
3/4 cup coconut milk
1 tablespoon white wine vinegar
1 tablespoon jalapeno diced
3 tablespoon sugar
3 tablespoon peanut butter
1 tablespoon Minced Garlic
3 tablespoon Satay Sauce

Blanch cabbages and string beans in boiling water for one minute. Rinse with cold water.

Add tofu, cucumbers, tomatoes, hard boiled egg, cabbages, string beans in salad bowl.

In small bowl mix coconut milk through satay sauce for salad dressing. Toss with veggies and serve. Serves 6