Hawaiian Mother Earth Salad

This is an adaptation of our usual Mother Earth Salad. Changed with coconut and omitting the apples and raisins. It is a very filling but light salad and goes well in pita pockets to make sandwiches that are easy to eat.

Yield: 4

Ingredients:

• 150 grams spicy tofu
• 1 carrot, grated
• 1 can pineapple chunks, drained
• 1/4 cup coconut flakes
• 1 scallion, cut in fine slices
• 3 tbs. soyanaise
• 2 tbs. hot curry powder
• cayenne pepper
• 1 teaspoon maple syrup or corn syrup
• splash lemon juice
• salt to taste

Directions:

1. Drain the pineapple and place the pieces in a bowl.
2. Add the spicy tofu pieces.
3. Peel and grate the carrot and add to the tofu.
4. Slice the scallion and add to the tofu mixture.
5. Add the coconut.
6. Make a dressing from the soyanaise, curry powder, maple syrup, lemon juice and season to taste with salt.
7. Serve in a bowl, garnished with extra coconut and a few mint leaves.

Author: Chris Walker. This entry was posted on Wednesday, June 2nd, 2010 at 6:13 pm. It is filed under Carrot, Pineapple, Salads, Tofu. You can follow any responses to this entry through the RSS 2.0 feed.

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