Thai pasta & seafood salad

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: 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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