Bright Fruit and Vegetable Salad (Rojak)

We used fried tofu slices (inari in Japanese), available at Asian grocery stores, in place of fried dough. Omit the tofu, if you like.

Yield: 8 servings (serving size: 3/4 cup)

Ingredients

• 1/4  cup  sugar
• 1/4  cup  fresh lime juice
• 1/4  cup  natural-style chunky peanut butter
• 1  tablespoon  minced seeded red Thai chiles (about 2 chiles)
• 1/2  teaspoon  salt
• 1/2  cup  green beans, trimmed and halved crosswise
• 1 1/2  cups  diced pineapple
• 1 1/4  cups  julienne-cut peeled jicama
• 1/2  cup  diced peeled mango
• 1/2  cup  fresh bean sprouts
• 1 1/2  ounces  fried tofu, cut into 1/2-inch strips
• 1/2  English cucumber, halved lengthwise and cut into (1/4-inch-thick) slices (about 1 1/2 cups)

Preparation

1. Combine sugar and juice in a small bowl, stirring with a whisk. Add peanut butter, chiles, and salt; stir with a whisk until well combined.

2. Cook green beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain. Combine beans, pineapple, and remaining ingredients in a large bowl. Drizzle with dressing.

Nutritional Information

Calories:

153 (31% from fat)

Fat:

5.3g (sat 0.7g,mono 2.3g,poly 1.9g)

Protein:

4.1g

Carbohydrate:

24.1g

Fiber:

5.8g

Cholesterol:

0.0mg

Iron:

1.2mg

Sodium:

184mg

Calcium:

43mg