*  Exported from  MasterCook  *

                              Sumatra Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Indonesian                       Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----SALAD-----
   1      pound         Trimmed Fresh Green Beans
   2      cups          Shredded Cabbage
   2      large         Carrots -- Cut Into Julienne
   1                    Cucumber -- Cut Diagonally
                        Into 1/4-Inch Slices
   1      cup           Bean Sprouts
   8      ounces        Tofu -- Cut Into 1/2-Inch
                        Cubes
                        -----DRESSING-----
     1/3  cup           Smooth Peanut Butter
     1/3  cup           Water
   2      tablespoons   Fresh Lemon Juice
   1 1/4  teaspoons     Tabasco Pepper Sauce
     1/2  teaspoon      Salt
   1                    Clove Garlic -- Cut In Half
   1                    Piece Lemon Zest -- About 1"
     1/4  cup           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.

 Lagniappe - One-quarter teaspoon of Tabasco sauce
 perks up any salad dressing.  Use more for a spicier taste.

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