Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indonesian Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SALAD-----
1 lb Trimmed Fresh Green Beans
2 c Shredded Cabbage
2 lg Carrots, Cut Into Julienne
1 Cucumber, Cut Diagonally
- Into 1/4-Inch Slices
1 c Bean Sprouts
8 oz Tofu, Cut Into 1/2-Inch
- Cubes
-----DRESSING-----
1/3 c Smooth Peanut Butter
1/3 c Water
2 tb Fresh Lemon Juice
1 1/4 ts Tabasco Pepper Sauce
1/2 ts Salt
1 Clove Garlic, Cut In Half
1 Piece Lemon Zest, About 1"
1/4 c Vanilla Yogurt
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.
