Sumatra Salad
By: Anonymous
Published: Saturday, February 13, 2010 - 11:07pm

Ingredients




1 pound Trimmed Fresh Green Beans
2 cups Shredded Cabbage
2 lrgs Carrots, Cut Into Julienne
1 Cucumber, Cut Diagonally Into 1/4-Inch Slices
1 cup Bean Sprouts
8 ounces Tofu, Cut Into ½-Inch Cubes
cup Smooth Peanut Butter
cup Water
2 tablespoons Fresh Lemon Juice
teaspoon Tabasco Pepper Sauce
teaspoon Salt
1 Clove Garlic, Cut In Half
1 piece Lemon Zest, About 1"
cup Vanilla Yogurt

Preparation

1 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. 2 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. 3 Serve the dressing warm over the salad. 4 Lagniappe - One-quarter teaspoon of Tabasco sauce perks up any salad dressing. Use more for a spicier taste.