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Spicy Thai-Style Salad

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Wash all vegetables and chop, cutting carrot, peppers and cabbage into thin strips

1 package organic tofu 1 red onion 2 green onions 1 tomato 1/2 cup (125 mL) cucumber 1 each red and green peppers 1 carrot cabbage leaves Dressing: 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 cayenne pepper 2 lemons 2 Tbsp (30 mL) Bragg's liquid aminos Tabasco sauce 1 Tbsp (15 mL) honey Herbamare seasoning Garnish: cilantro bean sprouts tomato slices cucumber slices 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.

Serves 2-4.

Source: alive #211, May 2000

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