I’ll always have a pleasant association with this classic Indonesian salad platter, as it was the first meal I had on my first trip to Paris. The tiny, cozy Indonesian restaurant was right next door to our hotel, and coming straight from an all-night flight, my friend Wendy and I were too tired to venture further before a meal and a nap. Served with plenty of rice, the salad (which always combines raw and lightly cooked vegetables) made for a filling and memorable meal. Here’s my Americanized, but still appealing interpretation.

　　

Ingredients

4 servings

　　2 to 3 ounces mixed baby greens

　　1 cup green sprouts, such as sweet pea shoots or broccoli sprouts

　　4 ounces slender green beans (see Note)

　　1/2 medium head cauliflower, cut into bite-size pieces

　　1 cup baby carrots (thick ones cut in half lengthwise)

　　3 medium tomatoes, diced, or 1 cup cherry tomatoes

　　Two 8-ounce packages Thai-style or smoked baked tofu, thinly sliced

　　3/4 cup Coconut-Peanut Sauce or Salad Dressing (page 215), or as needed

　　

Step 1

Spread the greens on a large serving platter and sprinkle the sprouts over them.

　　

Step 2

Place the green beans, cauliflower, and carrots side by side, without mixing, in a wide skillet with about 1/4 inch of water. Cover and steam for 3 to 4 minutes, or until all are tender-crisp. Remove each type of vegetable separately with a slotted spoon, transfer to a colander, and refresh under cool water. Transfer each vegetable to a small plate.

　　

Step 3

Arrange the green beans, cauliflower, and carrots in separate mounds on the greens, leaving room to add the tomatoes and tofu. Arrange those on the greens as well, between the cooked vegetables.

　　

Step 4

To serve, let everyone scoop the vegetables, tofu, and greens onto individual plates, then pass the dressing for everyone to use as desired.

　　

menu suggestions

Step 5

The beauty of this salad platter is that it contains nearly all the elements of a well-rounded meal: raw and cooked veggies, tofu, and a high-protein sauce. All it needs are some high-quality carbs like cooked brown rice. Or, if you’re in more of a hurry, choose one of the Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121).

　　

nutrition information

Step 6

Calories: 378

　　

Step 7

Total Fat: 15g

　　

Step 8

Protein: 26g

　　

Step 9

Carbohydrates: 30g

　　

Step 10

Fiber: 9g

　　

Step 11

Sodium: 630mg

　　Cooks' Note

　　As I’ve suggested in other places in this book, if fresh slender green beans are unavailable, substitute frozen whole organic baby green beans.

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).