| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Thai |
Thai, Seafood, Salads |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Smooth or chunky peanut butter |
| 1/4 |
c |
Hot water |
| 1/3 |
c |
Cider vinegar |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Grated fresh ginger root |
| 1 |
ts |
Minced garlic |
| 7 |
c |
Chilled cooked shrimp and scallops |
| 3 |
md |
Kirby pickling cucumbers, halved lengthwise, seeded and thinly sliced crosswise |
| 2 |
md |
Red bell peppers, cored, seeded and thinly sliced |
| 1 |
c |
Cilantro leaves, chopped (optional) |
| 1/2 |
c |
Sliced scallions |
INSTRUCTIONS
PEANUT GINGER DRESSING
SALAD
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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