Golden Triangle Salad Recipe
Chickpea tofu mixed with tamarind sauce, cabbage, and peanuts. Topped with crispy onions and cilantro.
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Ingredients
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Chickpea Tofu
Salad
Method
Chickpea Tofu Preparation
- 1
Soak Chickpeas
Rinse the chickpeas under cold water. Soak them in 2 cups of water overnight or for at least 8 hours.
- 2
Cook Chickpeas
After soaking, drain the chickpeas and add them to a pot with 2 cups of fresh water. Add 1 tsp of salt and bring to a boil. Reduce heat and simmer for 1-1.5 hours or until soft.
- 3
Blend and Set
Once cooked, drain the chickpeas and blend them with lemon juice until smooth. Transfer to a mold or container and let it set in the refrigerator for at least 2 hours.
Salad Assembly
- 4
Prepare the Salad Base
In a large mixing bowl, combine the shredded cabbage, chopped peanuts, and crispy onions.
- 5
Mix the Dressing
In a small bowl, whisk together tamari or soy sauce and tamarind paste until smooth.
- 6
Combine Ingredients
Add the chickpea tofu (cut into cubes) to the salad mixture. Drizzle the tamari-tamarind dressing over the salad and toss gently to combine.
- 7
Garnish
Top the salad with fresh chopped cilantro and additional crispy onions if desired.
