Yield: 12 Servings
Measure | Ingredient |
---|---|
¼ cup | Smooth or chunky peanut butter |
¼ cup | Hot water |
⅓ cup | Cider vinegar |
2 tablespoons | Soy sauce |
1 tablespoon | Grated fresh ginger root |
1 teaspoon | Minced garlic |
7 cups | Chilled cooked shrimp and scallops |
3 mediums | Kirby pickling cucumbers, halved lengthwise, seeded and thinly sliced crosswise |
2 mediums | Red bell peppers, cored, seeded and thinly sliced |
1 cup | Cilantro leaves, chopped (optional) |
½ cup | Sliced scallions |
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.