Thai pasta & seafood salad
12 Servings
Ingredients
Quantity | 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 |
Directions
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.
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