Sumatra salad **

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.

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