Indonesian Vegetable Salad with Peanut Dressing

MYRECIPES
18Ingredients
68Minutes
320Calories

Ingredients

US|METRIC
  • 4 large eggs
  • 1 1/2 cups carrots (julienne-cut)
  • 1 1/2 cups green beans (trimmed)
  • 1 1/2 cups beansprouts (fresh)
  • 1 red bell pepper (seeded and cut into thin strips)
  • 1/2 English cucumber (halved lengthwise and cut crosswise into 1/4-inch-thick slices, about 2 cups)
  • 14 ounces water (packed extra-firm tofu, drained)
  • 1 tablespoon cornstarch
  • 2 teaspoons curry powder (or Madras curry powder)
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil
  • 1/3 cup creamy peanut butter
  • 3 tablespoons hot water
  • 3 tablespoons fresh lime juice
  • 1 tablespoon lower sodium soy sauce
  • 2 teaspoons brown sugar
  • 2 teaspoons Thai red curry paste
  • 1/4 teaspoon salt
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    NutritionView More

    320Calories
    Sodium26% DV630mg
    Fat35% DV23g
    Protein27% DV14g
    Carbs7% DV20g
    Fiber20% DV5g
    Calories320Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol210mg70%
    Sodium630mg26%
    Potassium570mg16%
    Protein14g27%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate20g7%
    Dietary Fiber5g20%
    Sugars9g18%
    Vitamin A170%
    Vitamin C80%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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