0.0 – 0 reviews • Salad Recipes
| Level: |
Easy |
| Total: |
45 min |
| Prep: |
25 min |
| Cook: |
20 min |
| Yield: |
4 servings |
| Level: |
Easy |
| Total: |
45 min |
| Prep: |
25 min |
| Cook: |
20 min |
| Yield: |
4 servings |
Ingredients
- 1 bird’s eye chile, finely sliced
- 2 tablespoons sugar
- 3 tablespoons warm water
- 2 tablespoons soy sauce
- 1 tablespoon pineapple juice
- 5 green figs
- 10 1/2 ounces/300 g fried tofu, finely sliced
- 3 tablespoons sesame seeds, toasted
- Pinch freshly ground black pepper
- 10 fresh green mint leaves, roughly sliced* (See Cook’s Note)
- 10 fresh Vietnamese mint leaves, roughly sliced*
- 5 perilla leaves, roughly sliced*
- 5 fresh fish mint leaves, roughly sliced*
- 5 sawtooth coriander leaves, roughly sliced*
- 1 long chile, julienned
- 4 tablespoons roasted peanuts, finely crushed
Instructions
- For the dressing: Combine the chile, sugar, warm water, soy sauce, and pineapple juice and mix well. Set aside. Place the green figs into a large pot and cover with water. Bring the water to the boil and cook for 20 minutes. Remove the figs, peel, then cut in half and finely slice. In a mixing bowl, combine figs, tofu, fresh herbs, sesame seeds, black pepper and dress with 4 tablespoons salad dressing. Garnish with fresh chile and peanuts.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
232 |
| Total Fat |
11 g |
| Saturated Fat |
2 g |
| Carbohydrates |
26 g |
| Dietary Fiber |
5 g |
| Sugar |
19 g |
| Protein |
11 g |
| Cholesterol |
0 mg |
| Sodium |
458 mg |
| Serving Size |
1 of 4 servings |
| Calories |
232 |
| Total Fat |
11 g |
| Saturated Fat |
2 g |
| Carbohydrates |
26 g |
| Dietary Fiber |
5 g |
| Sugar |
19 g |
| Protein |
11 g |
| Cholesterol |
0 mg |
| Sodium |
458 mg |