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Suggest a better descriptionThis simple but rather exotic composed salad marries crisp fresh vegetables and smooth tofu with a spicy peanut dressing for an unusual Indonesian inspired taste. ~------------------------------------------------------ ~----------------- Steam the beans, cabbage and carrots for 2 to 3 minutes, or until tender-crisp, and cool. Arrange the cooked vegetables, cucumber, sprouts and tofu on a serving platter. In a small saucepan, mix the peanut butter, water, lemon juice, Tabasco sauce, salt, garlic and lemon peel; stir over low heat until smooth. Remove from the heat and discard the garlic and lemon zest. Stir in the yogurt. Serve the dressing warm over the salad. Lagniappe - One-quarter teaspoon of Tabasco sauce perks up any salad dressing. Use more for a spicier taste. From: The Tabasco Cookbook.
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Serving Size: 1 Serving (370g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 66 | ||
Calories from Fat: 27 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 119mg | 4 % | |
Potassium 197.6mg | 5 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 6.3g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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