Sumatra salad
- Cuisine: Indonesian Sumatra
- Special food: Ethnic
- Yield:
Sumatra salad ingredients
- Salad
- 1 lb Trimmed Fresh Green Beans
- 2 c Shredded cabbage
- 2 large Carrots, cut into julienne
- 1 Cucumber, Cut Diagonally
- - Into ¼-Inch Slices
- 1 c Bean sprouts
- 8 oz Tofu, Cut Into ½-Inch
- - cubes
- Dressing
- 1⁄3 c Smooth peanut butter
- 1⁄3 c water
- 2 T Fresh lemon juice
- 1 1⁄4 t Tabasco pepper sauce
- 1⁄2 t Salt
- 1 Clove garlic, cut in half
- 1 Piece Lemon Zest, About 1"
- 1⁄4 c vanilla yogurt
Cooking Sumatra salad
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.
2. ~-- steam the beans, cabbage and carrots for 2 to 3 minutes, or until tender-crisp, and cool.
3. Arrange the cooked vegetables, cucumber, sprouts and tofu on a serving platter.
4. In a small saucepan, mix the peanut butter, water, lemon juice, tabasco sauce, salt, garlic and lemon peel; stir over low heat until smooth.
5. Remove from the heat and discard the garlic and lemon zest.
6. Stiri in the yogurt.
7. Serve the dressing warm over the salad.
8. Lagniappei - one-quarter teaspoon of tabasco sauce perks up any salad dressing.
9. Use more for a spicier taste.
Post new comment