Bright Fruit and Vegetable Salad (Rojak)

Photo: Randy Mayor; Styling: Cindy Barr
We used fried tofu slices (inari in Japanese), available at Asian grocery stores, in place of fried dough. Omit the tofu, if you like.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 153
Caloriesfromfat 31 %
Fat 5.3 g
Satfat 0.7 g
Monofat 2.3 g
Polyfat 1.9 g
Protein 4.1 g
Carbohydrate 24.1 g
Fiber 5.8 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 184 mg
Calcium 43 mg

Ingredients

1/4 cup sugar
1/4 cup fresh lime juice
1/4 cup natural-style chunky peanut butter
1 tablespoon minced seeded red Thai chiles (about 2 chiles)
1/2 teaspoon salt
1/2 cup green beans, trimmed and halved crosswise
1 1/2 cups diced pineapple
1 1/4 cups julienne-cut peeled jicama
1/2 cup diced peeled mango
1/2 cup fresh bean sprouts
1 1/2 ounces fried tofu, cut into 1/2-inch strips
1/2 English cucumber, halved lengthwise and cut into (1/4-inch-thick) slices (about 1 1/2 cups)

Preparation

1. Combine sugar and juice in a small bowl, stirring with a whisk. Add peanut butter, chiles, and salt; stir with a whisk until well combined.

2. Cook green beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain. Combine beans, pineapple, and remaining ingredients in a large bowl. Drizzle with dressing.

Note:

Corrine Trang,

March 2008