| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Thai | Salads, Seafood, Thai | 12 | Servings |
INGREDIENTS
| 1/4 | c | Smooth or chunky peanut |
| butter | ||
| 1/4 | c | Hot water |
| 1/3 | c | Cider vinegar |
| 2 | T | Soy sauce |
| 1 | T | Grated fresh ginger root |
| 1 | t | Minced garlic |
| 7 | c | Chilled cooked shrimp and |
| scallops | ||
| 3 | Kirby pickling cucumbers | |
| halved lengthwise seeded | ||
| and thinly sliced | ||
| crosswise | ||
| 2 | Red bell peppers, cored | |
| seeded and thinly sliced | ||
| 1 | c | Cilantro leaves, chopped |
| optional | ||
| 1/2 | c | Sliced scallions |
INSTRUCTIONS
Peanut-Ginger Dressing: Whisk peanut butter and hot water in a large bowl until smooth. Whisk in vinegar, soy sauce, sugar, gingerroot and garlic. Add remaining ingredients. Toss to mix. Makes about 12 cups/6 servings. For a spicier version, sprinkle with crushed red pepper. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 105
Calories From Fat: 90
Total Fat: 10.4g
Cholesterol: 20.3mg
Sodium: 117.9mg
Potassium: 80.9mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 1.7g