A bold and fresh cucumber salad with tofu and cilantro to give this salad a fresh summer feel. Finished with jalapeño and Campbell's® Reserve Thai Green Curry Sauce.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|cucumber||24 oz.||5 cups|
|extra firm tofu||18 oz.||2 3/4 cups|
|jalapeño pepper||5 oz.||1 1/8 cups|
|celery leaf||6 oz.||3 cups|
|cilantro||1 oz.||2 cups|
|chives||2 oz.||1 332/997 cups|
|French fried onions||8 oz.||4 cups|
|1. In a medium size mixing bowl add the cucumber, tofu, jalapeño peppers, chives, celery leaves and cilantro. Mix well.
2. Add the Green Curry sauce and fried onions. Mix well.
CCP: Hold for cold service at 41°F until needed.
3. To Serve: Using a 1/2 cup scoop (no. 8), portion serving into bowl. Serve immediately.
- For additional protein, try adding poached or roasted chicken.
- For optimum flavor, use fried shallots from an Asian market.