This is an easy version of the Indonesian salad that is characterized by its spicy peanut dressing. For added protein, sliced tempeh can be added.

Serves 4

INGREDIENTS

FOR THE SALAD:

• 2 medium potatoes
• 2 carrots, cut into matchsticks
• 1 cup green beans in 1-inch pieces
• 1 cup coarsely shredded Chinese cabbage
• 1 cup bean sprouts
• 5 leaves Chinese lettuce, horizontally sliced
• 1/2 cup cucumber in matchstick slices
• 8 oz. firm tofu, drained and sliced

FOR THE PEANUT DRESSING:

• 1 cup crunchy peanut butter
• 2 cups water
• 1 small onion, very finely chopped
• 2 garlic cloves, minced
• 1 tbsp. brown sugar
• 1 tsp. rice vinegar
• 1/2-1 tsp. chili powder
• Sea salt

INSTRUCTIONS

1. Boil the potatoes until just tender, then cut into slices.
2. Parboil the carrots and green beans until tender but still crisp.
3. Blanch the bean sprouts for 10 seconds, drain; repeat with the Chinese cabbage.
4. Layer the vegetables, the Chinese lettuce, and cucumber on individual plates.
5. In a nonstick skillet, fry the tofu on both sides until golden brown, then drain on a paper towel. Cool and arrange on top of the vegetables.
6. To make the dressing, combine the peanut butter and water until they are well mixed.
7. Stir in the onion, garlic, brown sugar, and rice vinegar, then add chili powder and salt to taste.
8. Pour the dressing over the vegetables just before serving.