Sumatra salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Trimmed Fresh Green Beans |
| 2 | cups | Shredded Cabbage |
| 2 | larges | Carrots, Cut Into Julienne |
| 1 | Cucumber, Cut Diagonally Into 1/4-Inch Slices | |
| 1 | cup | Bean Sprouts |
| 8 | ounces | Tofu, Cut Into 1/2-Inch Cubes |
| ⅓ | cup | Smooth Peanut Butter |
| ⅓ | cup | Water |
| 2 | tablespoons | Fresh Lemon Juice |
| 1¼ | teaspoon | Tabasco Pepper Sauce |
| ½ | teaspoon | Salt |
| 1 | Clove Garlic, Cut In Half | |
| 1 | Piece Lemon Zest, About 1\" | |
| ¼ | cup | Vanilla Yogurt |
Directions
SALAD
DRESSING
This simple but rather exotic composed salad marries crisp fresh vegetables and smooth tofu with a spicy peanut dressing for an unusual Indonesian inspired taste. ~------------------------------------------------------ ~----------------- Steam the beans, cabbage and carrots for 2 to 3 minutes, or until tender-crisp, and cool. Arrange the cooked vegetables, cucumber, sprouts and tofu on a serving platter.
In a small saucepan, mix the peanut butter, water, lemon juice, Tabasco sauce, salt, garlic and lemon peel; stir over low heat until smooth. Remove from the heat and discard the garlic and lemon zest. Stir in the yogurt.
Serve the dressing warm over the salad.
Lagniappe - One-quarter teaspoon of Tabasco sauce perks up any salad dressing. Use more for a spicier taste.
From: The Tabasco Cookbook.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini