Sumatra Salad

Photo: flickr user St. Groove

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

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.