Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Trimmed Fresh Green Beans |
2 cups | Shredded Cabbage |
2 larges | Carrots, Cut Into Julienne |
1 \N | Cucumber, Cut Diagonally Into 1/4-Inch Slices |
1 cup | Bean Sprouts |
8 ounces | Tofu, Cut Into 1/2-Inch Cubes |
⅓ cup | Smooth Peanut Butter |
⅓ cup | Water |
2 tablespoons | Fresh Lemon Juice |
1¼ teaspoon | Tabasco Pepper Sauce |
½ teaspoon | Salt |
1 \N | Clove Garlic, Cut In Half |
1 \N | Piece Lemon Zest, About 1\" |
¼ cup | Vanilla Yogurt |
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.