Sumatra Salad ** Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
SALAD
1 lbs: Trimmed Fresh Green Beans,
2 cup: Shredded Cabbage,
2 large: Carrots, Cut Into Julienne
1: Cucumber, Cut Diagonally Into 1/4-Inch Slices
1 cup: Bean Sprouts,
8 ounce: Tofu, Cut Into 1/2-Inch Cubes
DRESSING
1/3 cup: Smooth Peanut Butter,
1/3 cup: Water,
2 tbsp: Fresh Lemon Juice,
1 1/4 tsp: Tabasco Pepper Sauce,
1/2 tsp: Salt,
1 Clove: Garlic, Cut In Half
1 Piece: Lemon Zest, About 1"
1/4 cup: Vanilla Yogurt,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp