DONGBEI SALAD
I love the texture of shredded tofu - it just makes it a different food from chunks or slices or crumbles. This can be made & fridged up to 2 days before serving. I would keep the peanuts separate & add at serving time to keep them crunchy. Found in the Washington Post who adapted from Lin-Liu's "Serve the People: A Stir-Fried Journey Through China" (Harcourt, 2008).
Provided by Busters friend
Categories Greens
Time 18m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put peanuts in medium skillet & heat using med-low heat for about 7 minutes, shaking them to avoid burning, until they are fragrant and visibly darkened. Cool completely. Coarsely chop them.
- Heat the oil in a wok over high heat until you see oil shimmer. Add the leek, peppercorns and ginger root, if using, and garlic. Cook for 10 to 15 seconds, being careful not to let the leek or garlic burn. Remove from the heat and strain into a small heatproof bowl, discarding the solids. Let cool slightly.
- Combine the cabbage, cucumber, carrot, peanuts, bean sprouts, tofu, black vinegar, minced garlic, salt, sugar and the infused oil in a large bowl. Toss to mix well, then serve immediately.
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MD Fahad Islam
[email protected]This salad was delicious! I loved the combination of flavors and textures. The dressing was light and flavorful, and the vegetables were perfectly crisp. I will definitely be making this again.
Jayla Walton
[email protected]I made this salad for a potluck and it was a big hit! Everyone loved the unique flavors and the dressing was a perfect complement to the vegetables. I will definitely be making this again.
Md Jony Islam
[email protected]This salad was a bit too tangy for my taste, but I think that's just a personal preference. The vegetables were fresh and crisp, and the dressing was well-made. I would recommend this recipe to anyone who likes tangy salads.
Julia Olabode
[email protected]I'm not a huge fan of salads, but this one was really good! The dressing was light and flavorful, and the vegetables were crisp and fresh. I would definitely make this again.
Maria Barragan
[email protected]This salad is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and this salad is a great way to use them up. It's also really healthy and delicious.
Jaani shah
[email protected]I've made this salad several times now and it's always a hit! I love the combination of flavors and textures. The dressing is also really versatile - I've used it on other salads and even as a marinade for chicken.
Frost kain
[email protected]This salad was easy to make and turned out great! I loved the crunch of the vegetables and the tangy dressing. I will definitely be making this again.
M. AyaanOp7p
[email protected]I made this salad for a picnic and it was a huge success! Everyone loved the unique flavors and the dressing was a perfect complement to the vegetables. I will definitely be making this again.
Md Imran Hossain
[email protected]This salad was delicious! I followed the recipe exactly and it turned out perfectly. The vegetables were fresh and crisp, and the dressing was tangy and flavorful. I would highly recommend this recipe to anyone looking for a refreshing and healthy sa
Elisna Marthinus
[email protected]I'm always looking for new salad recipes, and this one definitely fits the bill. The unique combination of vegetables and the tangy dressing make this salad a standout. I'll be sure to add it to my regular rotation.
AMMAR MUSTAFA MEMON
[email protected]This salad was a hit at my dinner party! I loved the combination of flavors and textures. The dressing was light and flavorful, and the vegetables were perfectly crisp. I will definitely be making this again.