Citrus Singapore Salad
Looking to learn how to make the best healthy Singapore Salad? Our cold vegan salad recipe is easy to make and features crunchy jicama and citrus fruit.
Servings: 6
Calories: 146kcal
Equipment
- Mixing bowls
- whisk
- measuring cup
- measuring spoons
- French knife
- Wok
- Metal slotted spoon
Ingredients
- 300 g Firm Tofu cut into cubes
- 1 tbsp Cornstarch
- 3 cups Chinese cabbage shredded
- 1 cup Cucumber seeded, peeled, sliced
- 1/2 cup Carrot grated
- 1 1/2 cups Jicama sliced
- 1 Orange peeled and sectioned
- 1 Grapefruit peeled and sectioned
- 1/2 cup Red Bell Pepper sliced
- 1/2 cup Red onion sliced into rings
- 1/4 cup Cilantro chopped
- 2 tbsp Sesame or Peanut oil
- 4 tbsp Rice Vinegar
- 1 tsp Mirin
- 1/2 tbsp Fresh ginger minced
- 1 tbsp Lime juice
- 1 tbsp Brown sugar
- 1 tsp Roasted sesame seeds
- 1 tsp Soy Sauce
- 1 tsp Fish Sauce
- 1/4 cup Roasted peanuts
Instructions
- Slice firm tofu into cubes the size of croutons and pat dry with paper towel. Toss tofu in cornstarch until each cube is fully coated.
- In a large wok over medium high heat add vegetable oil until it is 2-3 inches from the bottom of the pan. Gently drop tofu cubes into the bubbling oil and cook for 4-5 minutes until golden brown and crispy. Remove deep fried tofu with a metal slotted spoon and let cool on a paper towel.
- In a large bowl combine cabbage, jicama, cucumber, orange, grapefruit, bell pepper, red onion, and cilantro. Cover and chill up to 4 hours.
- Prepare Singapore Salad dressing by whisking together in a small bowl peanut/sesame oil, rice vinegar, mirin, fish sauce, sugar, lime juice, ginger, sesame seed and soy sauce.
- Pour dressing over salad and toss lightly to coat. Sprinkle with peanuts.
Nutrition
Calories: 146kcal | Carbohydrates: 15.9g | Protein: 3.4g | Fat: 8g | Saturated Fat: 1.1g | Sodium: 90mg | Potassium: 372mg | Fiber: 4.1g | Sugar: 9g | Calcium: 78mg | Iron: 1mg