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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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