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Sumatra Salad
Yield: 4 servings
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
1/3 c smooth peanut butter
1/3 c water
2 tb fresh lemon juice
1 1/4 ts Tabasco
1/2 ts salt
1 clove garlic, cut in half
1-inch piece lemon zest
1/4 c vanilla yogurt
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.
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Indonesian Salad 02