Rainbow Salad

• salad:
• 1/2 green papaya, julienned
• 1 cup cabbage, julienned
• 1/4 cup cilantro, chopped
• 1/4 carrot, julienned
• 1/2 tomato, diced
• 6 cooked jumbo shrimp
• 1 medium size onion, julienned (1/2 keep raw, 1/2 to be fried)
• 1 cup blanched vermicelli
• 1/2 small potato, cooked and diced
• 3 lightly blanched string beans (soaked in cold water for crisp), diced
• for tofu:
• 2 cup canola oil
• 2 tsp yellow bean powder or 1/2 tsp turmeric
• 1/4 pkg firm tofu, diced
• 2 tsp crushed red chili flakes
• 4 cloves garlic, sliced
• dressing:
• 4 tbsp garlic & onion oil
• 2 tsp tamarind paste
• 1/3 cup hot water
• 3 tsp fish sauce
• 1/3 tsp salt
• 1 tsp sugar

1. prepare all vegetables as above.
2. coat tofu in bean powder/turmeric, and lightly fry in oil. add chili flakes and garlic to taste while frying.
3. place all salad ingredients separately in large, flat bowl for presentation. add dressing and mix when ready to serve.

salad, green papaya, cabbage, ubc, ubc carrot, tomato, shrimp, onion, blanched vermicelli, potato, string beans, canola oil, yellow bean powder, ubc, red chili flakes, garlic, dressing, garlic, tamarind paste, water, fish sauce, salt, sugar

Taken from www.epicurious.com/recipes/member/views/rainbow-salad-52595941 (may not work)