Spicy Oriental Linguine Beef Salad With Peanut Dressing Recipes

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K.D. LANG'S INDONESIAN SALAD WITH SPICY PEANUT DRESSING

Make and share this K.D. Lang's Indonesian Salad With Spicy Peanut Dressing recipe from Food.com.

Provided by Mirj2338

Categories     Potato

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14



K.D. Lang's Indonesian Salad With Spicy Peanut Dressing image

Steps:

  • 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 tofu, potatoes, spinach, and cabbage on six separate 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 teaspoonful of water.
  • Top the tofu and vegetables with the bean sprouts and dressing, and serve immediately.

Nutrition Facts : Calories 269.9, Fat 15, SaturatedFat 2.3, Sodium 416.2, Carbohydrate 25.7, Fiber 6.1, Sugar 8.9, Protein 13.6

3 tablespoons vegetable oil
salt
1 lb firm tofu, patted dry and cut into 1/4-inch cubes
2 small potatoes, boiled and cut into bite-sized wedges
1/2 lb fresh spinach, cleaned,steamed,and chopped
1/2 head green cabbage, shredded and lightly steamed
1/2 lb mung bean sprouts, washed thoroughly
4 cloves garlic
1/4 cup roasted peanuts
5 teaspoons soy sauce or 5 teaspoons tamari
3 tablespoons lime juice or 3 tablespoons lemon juice
4 teaspoons brown sugar
1/4 teaspoon cayenne pepper
2 tablespoons water

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