MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Indonesian Vegetable Salad
 Categories: Vegetarian, Vegan, Salads
      Yield: 6 servings
 
      1 c  Cubed, firm tofu (1/2-in.
           -cubes
      2    Stalks celery, cut into
           -julienne strips
      2    Carrots, shredded
      2    Italian plum tomatoes, cut
           -into thin wedges
    1/2    Cucumber, thinly sliced
      1 c  Fresh bean sprouts
      1 c  Broccoli florets
    1/2 c  Szechuwan Peanut Dressing
           Garnish: raisins, toasted
           -sesame seeds, fresh
           -watercress sprigs, or
           -unsalted peanuts, optional

MMMMM--------------------------DRESSING-------------------------------
    1/3 c  Peanut butter, smooth or
           -crunchy
    1/2 c  Hot vegetable stock or hot
           -water
      1 ts Soy sauce
      2 tb Rice vinegar
      2 tb Safflower oil
      2    Cloves garlic, minced
    1/2 ts Dry crushed red pepper (1
           -teaspoon if you prefer
           -spicy flavoring
 
  In a large bowl, gently toss together salad ingredients.
  
  In a small bowl, combine dressing ingredients. Pour over salad and
  toss again. Top with garnish.
  
  Advance Preparation: Both salad ingredients and dressing may be
  prepared in advance and refrigerated. For best quality, toss together
  just before serving.
  
  Hints:
  
  To cook bean thread, immerse it in boiling water for about 10 minutes
  to soften. Drain, rinse with cool water, and cut into 3-inch strands.
  
  For those concerned about complete protein, tofu, peanuts and sesame
  seeds complement one another to form a high-quality "complete"
  protein.
  
  From _The 15-Minute Vegetarian Gourmet_ by Paulette Mitchell
  
  DEEANNE                      at 04:41 EDT
 
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