Kd Langs Indonesian Salad With Spicy Peanut Dressing Recipes

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K.D. LANG'S INDONESIAN SALAD WITH SPICY PEANUT DRESSING



K.D. Lang's Indonesian Salad With Spicy Peanut Dressing image

Make and share this K.D. Lang's Indonesian Salad With Spicy Peanut Dressing recipe from Food.com.

Provided by Mirj2338

Categories     Potato

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons vegetable oil
salt
1 lb firm tofu, patted dry and cut into 1/4-inch cubes
2 small potatoes, boiled and cut into bite-sized wedges
1/2 lb fresh spinach, cleaned,steamed,and chopped
1/2 head green cabbage, shredded and lightly steamed
1/2 lb mung bean sprouts, washed thoroughly
4 cloves garlic
1/4 cup roasted peanuts
5 teaspoons soy sauce or 5 teaspoons tamari
3 tablespoons lime juice or 3 tablespoons lemon juice
4 teaspoons brown sugar
1/4 teaspoon cayenne pepper
2 tablespoons water

Steps:

  • Heat the oil and salt in a medium frying pan over medium heat.
  • Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes.
  • Remove with a slotted spoon and drain on a paper towel.
  • Arrange the tofu, potatoes, spinach, and cabbage on six separate plates.
  • Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth.
  • If the dressing seems too thick, add another teaspoonful of water.
  • Top the tofu and vegetables with the bean sprouts and dressing, and serve immediately.

Nutrition Facts : Calories 269.9, Fat 15, SaturatedFat 2.3, Sodium 416.2, Carbohydrate 25.7, Fiber 6.1, Sugar 8.9, Protein 13.6

COLD SESAME NOODLE SALAD WITH SPICY PEANUT DRESSING



Cold Sesame Noodle Salad With Spicy Peanut Dressing image

This wonderful Asian noodle salad is from "Perfect Party Food" by Diane Phillips, who is known as the Do-Ahead Diva. I've attended cooking classes taught by Ms. Phillips and she is an awesome cook and instructor. I love the way she provides Do-Ahead tips throughout the recipe instructions. I have all her cookbooks, but in my humble opinion, Perfect Party Food (a James Beard Award winner) is her best.

Provided by CookinDiva

Categories     Salad Dressings

Time 30m

Yield 10 serving(s)

Number Of Ingredients 14

1 lb linguine, cooked until al dente and drained
1/4 cup toasted sesame oil
2 tablespoons vegetable oil
2 garlic cloves, minced
2 teaspoons fresh ginger, peeled and grated
1/4 cup soy sauce
1/4 cup creamy peanut butter (don't use natural)
1/4 cup rice vinegar
2 teaspoons light brown sugar
1 cup snow peas, strings removed
6 scallions, white parts, thinly sliced on the diagonal
4 carrots, cut into matchsticks (2 cups)
1/4 cup peanuts, dry-roasted, chopped
2 tablespoons sesame seeds, toasted

Steps:

  • Cook and drain pasta, toss with 1 T. of the sesame oil. **Do-Ahead Tip: cover and refrigerate for up to 8 hours.
  • In a blender or food processor, process together the remaining 1 T. sesame oil, vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth. Taste for soy and sugar. **Do-Ahead Tip: refrigerate up to 3 days. Let come to room temperature and whisk before using.
  • Microwave the snow peas on High or plunge into boiling water for 1 minute. Shock in ice water, pat dry, and cut in half on the diagonal. **Can omit this step if they are young and tender.
  • Add the snow peas, scallions, carrots, 2 T. of the peanuts, and 1 T. of the sesame seeds to the linguine. Pour half of the dressing over the salad and toss to coat. **Do-Ahead Tip: cover and refrigerate up to 24 hours.
  • One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with the remaining 2 T. of peanuts and 1 T. of sesame seeds.
  • Note from contributor - I omit the 2 T. vegetable oil and use water in it's place. The dressing is a bit thinner, but healthier. Additions I enjoy: 1/4 cup chopped cilantro, several radishes - slivered, red pepper flakes for some "heat", and chopped red pepper for their vitamins and a splash of color.

Nutrition Facts : Calories 336.3, Fat 14.9, SaturatedFat 2.3, Sodium 454.1, Carbohydrate 41.6, Fiber 3.6, Sugar 4.3, Protein 10.3

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