This colorful salad is perfect as a main course or as a starter for an Asian-themed meal.
- 1 head red leaf lettuce
- 1 c snow peas
- 1 large cucumber
- 1 sweet red bell pepper
- 1 ½ c bean sprouts
- 2 carrots
- 8 oz flavored baked tofu of your choice (e.g., teriyaki, sesame, ginger, peanut, spicy Thai, etc.)
- 1 tbsp balsamic vinegar
- 1 tsp soy sauce
- 1 tsp sesame oil
- ¼ tsp Thai chili paste (or other chili sauce)
- ½ c bottled salad dressing of your choice (e.g., sesame shiitake, lemon tahini, cilantro lime, etc.)
Wash and tear the lettuce into bite-sized pieces. Drain thoroughly and place in a large salad bowl.
Trim the tips from the snow peas and cut on a diagonal slant into 1-inch slices.
Peel the cucumber and julienne (cut into thin, narrow slices 1 to 2 inches long).
Cut the red pepper in half and remove the seeds and pith. Cut it into thin slices and then cut the slices diagonally into thirds.
Rinse and drain the bean sprouts.
Julienne the carrots and blanch them by submerging them in boiling water for 3 to 4 minutes. Rinse with cold water and drain.
Add the snow peas, cucumber, red pepper, bean sprouts, and carrots to the salad and make an indentation in the center of the salad.
Cut the tofu into ¼-inch slices and then cut crosswise to make bite-sized pieces.
Stir together the vinegar, soy sauce, sesame oil, and chili paste. Pour over the tofu and toss.
Add the tofu mixture to the center of the salad just before serving.
Serve with the salad dressing of your choice tossed in or on the side.
Makes 8 servings