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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maro mero
[email protected]This salad is a great way to use up leftover vegetables. It's also a great make-ahead salad, so it's perfect for busy weeknights.
Hawa Muizdeen
[email protected]I love how versatile this salad is. I've made it with different vegetables and dressings, and it's always delicious.
DVJ MICH254
[email protected]This is a great recipe for a light and refreshing salad. The dressing is delicious and the vegetables are crisp and flavorful.
Teju Sharma
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can use whatever vegetables I have on hand.
Chris Cleveland
[email protected]I wasn't sure about the dressing at first, but it really grew on me. It's the perfect balance of sweet and sour.
BLESSING DAUDA
[email protected]This is a great recipe for a healthy and delicious salad. I love that it's so easy to make.
sanulama 9818519992
[email protected]I love the combination of flavors and textures in this salad. The cucumber is cool and refreshing, the tomatoes are sweet and juicy, and the dressing is tangy and flavorful.
Rft Ahmd
[email protected]This salad is so refreshing and light. It's perfect for a summer meal.
Shimul Hossain
[email protected]I've never had Dongbei salad before, but I'm so glad I tried this recipe. It's so easy to make and so delicious. The dressing is the perfect balance of sweet and sour.
Mazz Ahmed
[email protected]This Dongbei salad was a hit at my dinner party! The flavors were so fresh and vibrant, and the textures were perfect. I especially loved the crunch of the cucumber and the sweetness of the tomatoes. I will definitely be making this again!