Sumatra Salad

Recipe Ingredients

		Salad
1 lb	454g / 16oz	Trimmed fresh green beans
2 cups	474ml	Cabbage - shredded
2 cups	220g / 7.8oz	Carrots - cut into julienne (large)
1		Cucumber - cut diagonally into 1/4-inch slices
1 cup	160g / 5.6oz	Bean sprouts
8 oz	227g	Tofu - in 1/2" cubes
		Dressing
1/3 cup	65g / 2.3oz	Smooth peanut butter
1/3 cup	78ml	Water
2 tablespoons	30ml	Fresh lemon juice
1 1/4 teaspoons	6.3ml	Tabasco pepper sauce
1/2 teaspoon	2.5ml	Salt
1		Garlic - cut in half
1		Lemon zest - about 1"
1/4 cup	59ml	Vanilla yogurt

Recipe Instructions

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.

Source:
Cooking Light, May/June 1993, page 86

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