Wash all vegetables and chop, cutting carrot, peppers and cabbage into thin strips
1 package organic tofu
1 red onion
2 green onions
1/2 cup (125 mL) cucumber
1 each red and green peppers
2 cloves garlic
1 each jalapeno and red chili pepper
1 stem lemon grass
kaffir lime leaf, if available
galangal root (or in powder under the name "laos") or ginger
2 Tbsp (30 mL) Bragg's liquid aminos
1 Tbsp (15 mL) honey
wild greens or leaf lettuce
Wash all vegetables and chop, cutting carrot, peppers and cabbage into thin strips. (Lemon juice can cool burning fingers that result from chopping chilies.) Toss with chunks of tofu.
Chop herbs; mix dressing ingredients (to taste). Toss with salad and chill, covered, one-half to two hours (if desired).
Mix with lettuce; serve garnished.
Source: alive #211, May 2000