Ingredients with Measurements:
- 1 small Gấc fruit, seeded and diced
- 1 block of firm tofu, drained and cubed
- 1 small red onion, thinly sliced
- 1 small cucumber, seeded and sliced
- 1 small red bell pepper, seeded and sliced
- 1 small yellow bell pepper, seeded and sliced
- 1 small carrot, peeled and shredded
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped roasted peanuts
For the Dressing:
- 2 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 1 tablespoon of honey
- 1 garlic clove, minced
- 1 small red chili pepper, seeded and minced
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a large mixing bowl, combine the diced Gấc fruit, cubed tofu, sliced red onion, sliced cucumber, sliced red and yellow bell peppers, and shredded carrot.
2. In a small mixing bowl, whisk together the fish sauce, lime juice, honey, minced garlic, and minced red chili pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Add the chopped fresh cilantro and mint to the salad and toss again.
5. Transfer the salad to a serving platter and sprinkle with chopped roasted peanuts.
- Time:
Preparation time: 20 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Total fat: 9g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 570mg
- Total carbohydrate: 18g
- Dietary fiber: 4g
- Sugars: 11g
- Protein: 10g
Substitutions for ingredients:
- Instead of Gấc fruit, you can use diced mango or papaya.
- Instead of firm tofu, you can use cooked shrimp or chicken.
- Instead of red onion, you can use shallots or scallions.
- Instead of red and yellow bell peppers, you can use green bell peppers or jalapeño peppers.
- Instead of fish sauce, you can use soy sauce or tamari.
- Instead of honey, you can use agave nectar or maple syrup.
- Instead of roasted peanuts, you can use cashews or almonds.
Variations:
- Add cooked rice noodles to the salad for a heartier meal.
- Top the salad with sliced avocado or mango for extra flavor and texture.
- Use different herbs, such as basil or parsley, instead of cilantro and mint.
- Add sliced cherry tomatoes or diced pineapple for a sweeter taste.
Tips and Tricks:
- Make sure to drain the tofu well before cubing it to prevent excess water in the salad.
- Use a sharp knife to seed and dice the Gấc fruit.
- Adjust the amount of red chili pepper to your desired level of spiciness.
- Let the salad sit for a few minutes before serving to allow the flavors to meld together.
Storage Instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- This salad is best served cold and does not need to be reheated.
Presentation Ideas:
- Serve the salad on a large platter with a few sprigs of fresh herbs on top.
- Arrange the salad in individual bowls or plates for a more formal presentation.
Garnishes:
- Sprinkle extra chopped roasted peanuts or fresh herbs on top of the salad before serving.
Pairings:
- This salad pairs well with grilled meats or seafood, such as chicken or shrimp skewers.
Suggested Side Dishes:
- Serve the salad with steamed rice or crusty bread for a more filling meal.
Troubleshooting Advice:
- If the salad is too spicy, add more honey or lime juice to balance out the flavors.
- If the salad is too dry, add more dressing or a splash of water to loosen it up.
Food Safety Advice:
- Make sure to wash all produce thoroughly before using.
- Store any leftovers in the refrigerator and discard after 2 days.
Food History:
- Gấc fruit is a tropical fruit native to Southeast Asia and is known for its bright red color and high nutritional value.
Flavor Profiles:
- This salad has a sweet and tangy flavor from the Gấc fruit and dressing, with a crunchy texture from the vegetables and peanuts.
Serving Suggestions:
- Serve the salad as a light lunch or dinner, or as a side dish for a larger meal.
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Region: Vietnamese