Salad with Spicy Peanut Dressing

[Guest guest]

Yields: 6 servings

 

1/2 pound spinach or plain fettuccine

1 teaspoon Oriental sesame oil

2 cups grated carrots

1 cucumber, peeled, seeded and cut into thin, short strips

4 ounces (about 1-1/2 cups) bean sprouts

1 red or yellow bell pepper, cut into thin, short strips

 

 

Spicy Peanut Dressing:

 

1/2 cup smooth peanut butter

3 tablespoons sugar

2 tablespoons minced fresh ginger root

1-1/2 teaspoons minced garlic

1 teaspoons crushed red pepper

1/4 cup Kikkoman Soy Sauce

3 tablespoons balsamic or Chinese black vinegar

3 tablespoons Oriental sesame oil

 

 

 

Cook fettuccine according to package directions; drain. Rinse and

drain noodles well; toss with sesame oil.

Place noodles in center of large platter. Arrange vegetables around

noodles.

 

To prepare dressing, combine first 5 ingredients in medium bowl.

Gradually blend in remaining ingredients into peanut butter mixture.

Stir in 3 to 4 Tbsp. water until dressing has a consistency of heavy

cream.

 

Serve salad with dressing.

 

NOTE: If desired, tofu can be added to salad. Cut 1 lb. firm tofu

into 1/2-inch thick matchsticks; drain on several layers of paper

towels 30 minutes. Arrange tofu on platter with noodles and

vegetables.