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.
Total Timeunder 15 minutes
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, lactose-free, vegan, vegetarian
Taste and Texturechewy, crunchy, light, nutty, umami
Type of Dishmain course salad
- 2 to 3 ounces mixed baby greens
- 1 cup green sprouts, such as sweet pea shoots or broccoli sprouts
- 4 ounces slender green beans
- ½ medium head cauliflower, cut into bite-size pieces
- 1 cup baby carrots (thick ones cut in half lengthwise)
- 3 medium tomatoes, diced, or 1 cup cherry tomatoes
- Two 8-ounce packages Thai-style or smoked baked tofu, thinly sliced
- ¾ cup Coconut-Peanut Sauce or Salad Dressing, or as needed
1 Spread the greens on a large serving platter and sprinkle the sprouts over them.
2 Place the green beans, cauliflower, and carrots side by side, without mixing, in a wide skillet with about ¼ 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.
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.
4 To serve, let everyone scoop the vegetables, tofu, and greens onto individual plates, then pass the dressing for everyone to use as desired.
2008 Nava Atlas