| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Thai | New, Vegtime6 | 6 | servings |
INGREDIENTS
| 1/4 | c | Natural peanut butter |
| 3 | tb | Water |
| 2 | tb | Vegetable oil |
| 1 | tb | Fresh lime juice |
| 1 | tb | Distilled white vinegar |
| 1 | tb | Asian; (dark) sesame oil |
| 1 | tb | Low-sodium soy sauce |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Crushed red pepper flakes |
| 4 | oz | Snow peas; strings removed |
| 1/4 | lb | Chinese rice noodles |
| 1 | pk | Coleslaw; (8 oz.) |
| 5 | Radishes | |
| Trimmed and thinly sliced | ||
| 2 | Tomatoes; cut into wedges | |
| 1 | sm | Cucumber |
| Peeled and cut into thin strips | ||
| 1 | c | Mung bean sprouts |
| 1/3 | c | Thinly sliced red onion |
INSTRUCTIONS
DRESSING REMAINING INGREDIENTS 6 SERVINGS DAIRY-FREE The intense peanut flavor of the dressing makes this salad extremely satisfying. You can make a triple batch of the dressing and keep it in the refrigerator in a glass jar. Shake well before using. Dressing: In medium bowl, whisk together all ingredients. Set aside. Bring large saucepan of lightly salted water to a boil. Add snow peas and cook for 1 minute. Using slotted spoon, remove to colander. Rinse under cold water and drain. Add noodles to boiling water and cook according to package directions. Drain, reserving about 1/2 cup of cooking liquid. Pat snow peas dry with paper towels. Cut into thirds on diagonal. In large serving bowl, combine noodles and enough reserved cooking liquid to moisten. Add snow peas, 1/2 cup of dressing, coleslaw, radishes, tomatoes, cucumber, sprouts and onion. Serve remaining dressing on the side. PER SERVING: 246 CAL.; 3G PROT.; 7G TOTAL FAT (1G SAT. FAT); 42G CARB.; 0 CHOL.; 101MG SOD.; 30 FIBER Converted by MC_Buster. By Kathleen <[email protected]> on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 30 Converted by MM_Buster v2.0l.
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