Kd Langs Indonesian Salad With Spicy Peanut Dressing Recipes

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

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

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

Ingredients

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

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

KD LANG'S INDONESIAN SALAD

Kd Lang's Indonesian Salad image

Make and share this Kd Lang's Indonesian Salad recipe from Food.com.

Provided by katie in the UP

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

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-size wedges
1/2 lb fresh spinach, cleaned, steamed, and chopped
1/2 small head green cabbage, shredded and lightly steamed
1/2 lb mung bean sprouts (washed thoroughly)
4 garlic cloves
1/4 cup roasted peanuts
5 teaspoons soy sauce or 5 teaspoons tamari
3 tablespoons limes or 3 tablespoons lemon juice
4 teaspoons brown sugar
1/4 teaspoon cayenne pepper
2 tablespoons water

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 individual plates.
Prepare the dressing by placing all of the dressing ingredients (from the garlic on down, last 7 ingredients) in a blender and blending until smooth. If the dressing seems too thick, add another teaspoon of water.
Top the vegetables and tofu with the bean sprouts and dressing, and serve immediately.

Nutrition Facts : Calories 264.1, Fat 15, SaturatedFat 2.3, Sodium 413.2, Carbohydrate 24.1, Fiber 5.7, Sugar 8.2, Protein 13.3

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