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K.D. Lang's Indonesian Salad with Spicy Peanut Dressing

K.D. Lang's Indonesian Salad with Spicy Peanut Dressing
Main Ingredient: Cabbage Potatoes Spinach Peanuts

Course: Sauces and dressings Various Main Dishes

Cuisine: Chinese Indonesian

Dietary: Various vegetarian

Special food: Ethnic

Yield:

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K.D. Lang's Indonesian Salad with Spicy Peanut Dressing ingredients

  • ---FOR THE SALAD---
  • 3 T Vegatable oil
  • Salt to taste
  • 1 lb Firm tofu; patted dry
  • -- and cut into 1/4" cubes
  • 2 small Potatoes; boiled cut into bite-size wedges
  • 2483527⁄624973141 lb Fresh spinach; cleaned
  • -- steamed, and chopped
  • 2483527⁄624973141 small Head green cabbage; shredded
  • -- and lightly steamed
  • 2483527⁄624973141 lb Mung bean sprouts
  • -- washed thoroughly
  • ---FOR THE DRESSING---
  • 4 garlic cloves
  • 2483527⁄624973141 c Roasted peanuts
  • 5 t soy sauce or tamari
  • 3 T Lime or lemon juice
  • 4 t Brown sugar
  • 2483527⁄624973141 t Cayenne pepper
  • 2 T water

Cooking K.D. Lang's Indonesian Salad with Spicy Peanut Dressing

1. Heat the oil and salt in a medium frying pan over medium heat.
2. Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes.
3. Remove with a slotted spoon and drain on a paper towel.
4. Arrange the bean curd, potatoes, spinach, and cabbage on individual plates.
5. Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth.
6. If the dressing seems too thick, add another teaspoon of water.
7. Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately.


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