| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indo |
Indonesian, Salads |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Trimmed Fresh Green Beans |
| 2 |
c |
Shredded Cabbage |
| 2 |
lg |
Carrots, Cut Into Julienne |
| 1 |
|
Cucumber, Cut Diagonally Into 1/4-Inch Slices |
| 1 |
c |
Bean Sprouts |
| 8 |
oz |
Tofu, Cut Into 1/2-Inch Cubes |
| 1/3 |
c |
Smooth Peanut Butter |
| 1/3 |
c |
Water |
| 2 |
tb |
Fresh Lemon Juice |
| 1 1/4 |
ts |
Tabasco Pepper Sauce |
| 1/2 |
ts |
Salt |
| 1 |
|
Clove Garlic, Cut In Half |
| 1 |
|
Piece Lemon Zest, About 1" |
| 1/4 |
c |
Vanilla Yogurt |
INSTRUCTIONS
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
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