Rainbow Salad

Ingredients

• 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