This salad is the soup of my spring: mostly veggies, done in a large batch for multiple meals ready to eat. The recipe was posted by the friend of a friend who recently started blogging about food, and the version below shows my modifications.
Simple Thai-inspired Salad
- large head Napa cabbage (wash, spin dry, and cut out white spine of leaves, then cut stacks of leaves into bite-size pieces)
- cilantro leaves (as much as you want chopped and tossed with the cabbage)
- four to six carrots, peeled and cut into matchsticks
- two large red bell peppers, seeded and cut into matchsticks
- two Persian cucumbers, sliced
- two packages of firm organic tofu (press excess liquid from tofu, cube, and toss with light coating of vegetable oil and soy sauce; bake on a cookie sheet in 425F oven until tofu takes on a chewy texture)
- brown basmati rice
- peanut sauce—mix following ingredients together:
3/4 c. natural creamy peanut butter
1/2 c vinegar (white vinegar or seasoned or unseasoned rice wine vinegar)
8 teaspoons soy sauce
The way I’ve been making it, the peanut sauce is too thick to drizzle over the salad and I end up adding it in dollops. This in no way diminishes the deliciousness of the salad, which unites warm and cool, nutty and tangy and salty and sweet, and chewy and crunchy. You may, in fact, want to make extra peanut sauce, in which case you should consult the original Have Some recipe and make your increases accordingly.
If you’ve been wondering about sprouted tofu, here’s a quick overview. If you store cooked rice in the refrigerator, stop. Refrigerators dry rice out, so leave the cooked rice in the rice cooker (unplugged) for up to two days.
Two other recipes I’ve made several times in the last month:
What have you been cooking?