1 pound Trimmed Fresh Green Beans
2 cups Shredded Cabbage
2 lrgs Carrots, Cut Into Julienne
1 Cucumber, Cut Diagonally Into 1/4-Inch Slices
1 cup Bean Sprouts
8 ounces Tofu, Cut Into ½-Inch Cubes
2 tablespoons Fresh Lemon Juice
1 Clove Garlic, Cut In Half
1 piece Lemon Zest, About 1"
This simple but rather exotic composed salad marries crisp fresh vegetables and smooth tofu with a spicy peanut dressing for an unusual Indonesian inspired taste. - - Steam the beans, cabbage and carrots for 2 to 3 minutes, or until tender-crisp, and cool. Arrange the cooked vegetables, cucumber, sprouts and tofu on a serving platter.