I’ll always have a pleasant association with this classic Indonesian salad platter, as it was the first meal I had on my first trip to Paris. The tiny, cozy Indonesian restaurant was right next door to our hotel, and coming straight from an all-night flight, my friend Wendy and I were too tired to venture further before a meal and a nap. Served with plenty of rice, the salad (which always combines raw and lightly cooked vegetables) made for a filling and memorable meal. Here’s my Americanized, but still appealing interpretation.
Ingredients
4 servings
步骤1
Spread the greens on a large serving platter and sprinkle the sprouts over them.
步骤2
Place the green beans, cauliflower, and carrots side by side, without mixing, in a wide skillet with about 1/4 inch of water. Cover and steam for 3 to 4 minutes, or until all are tender-crisp. Remove each type of vegetable separately with a slotted spoon, transfer to a colander, and refresh under cool water. Transfer each vegetable to a small plate.
Step 3
Arrange the green beans, cauliflower, and carrots in separate mounds on the greens, leaving room to add the tomatoes and tofu. Arrange those on the greens as well, between the cooked vegetables.
Step 4
To serve, let everyone scoop the vegetables, tofu, and greens onto individual plates, then pass the dressing for everyone to use as desired.
menu suggestions
Step 5
The beauty of this salad platter is that it contains nearly all the elements of a well-rounded meal: raw and cooked veggies, tofu, and a high-protein sauce. All it needs are some high-quality carbs like cooked brown rice. Or, if you’re in more of a hurry, choose one of the Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121).
nutrition information
Step 6
Calories: 378
Step 7
Total Fat: 15g
Step 8
Protein: 26g
Step 9
Carbohydrates: 30g
步骤10
Fiber: 9g
步骤11
Sodium: 630mg
As I’ve suggested in other places in this book, if fresh slender green beans are unavailable, substitute frozen whole organic baby green beans.
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