| 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 <schuller@ix.netcom.com> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 30
Converted by MM_Buster v2.0l.
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