Rainbow Salad with Spicy Peanut Dressing - Corrected

[Guest guest]

Anyone want directions with this recipe? Sheesh. Sorry for the

omission. I also altered the " chicken broth " ingredient to read as I

would prepare it using the vegetarian flavored broth.

 

Sorry for the error.

Ellen C.

 

 

* Exported from MasterCook Mac *

 

Rainbow Salad with Spicy Peanut Dressing

 

Recipe By : A Spoonful of Ginger, Nina Simonds pg 199

Serving Size : 6 Preparation Time :0:00

Categories : Oriental Pasta

Salad Dressings Salads

Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound firm tofu -- cut in 1/2 in slabs

1/2 pound spinach fettuccine

- or egg fettuccine

1 teaspoon toasted sesame oil

2 cups grated carrots

1 1/2 cups grated cucumbers -- seeds & skin removed

1 1/2 cups bean sprouts -- rinsed and drained

1 red bell pepper

- sliced into thin julienne strips

1 yellow bell pepper

- sliced into thin julienne strips

---

Spicy Peanut Dressing:

2 tablespoons fresh ginger -- minced

- 2 1/4 inch peeled knob

1/2 tablespoon garlic -- minced

1 teaspoon hot chili paste -- or to taste

1/2 cup smooth peanut butter

1/4 cup soy sauce

3 1/2 tablespoons sugar

3 1/2 tablespoons Chinese black vinegar

- or Worcestershire sauce

3 tablespoons toasted sesame oil

5 tablespoons Vegetarian chicken flavored broth -- or water

 

Wrap the tofu slabs in towels, and place a heavy weight on top. Let

stand for 30 minutes. Then cut the tofu into matchstick-size shreds,

about 2 inches long.

 

Cook the fettuccine until just tender. Drain and toss with the sesame

oil. Arrange on a platter.

 

Arrange the vegetables in mounds or in circles on the serving platter

with the noodles.

 

Dressing:

In a food processor or blender, chop the ginger and garlic until

fine. Add the remaining ingredients in descending order, ending with

the vegetable broth or water. Process until smooth. The sauce should

have the consistency of heavy cream. It if is too thick, add more

water; it too thin, add more peanut butter. Pour the sauce into a

serving container and offer the vegetables and sauce to each diner to

mix as desired.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 521 Calories; 26g Fat (42%

calories from fat); 25g Protein; 54g Carbohydrate; 0mg Cholesterol;

820mg Sodium

Food Exchanges: 2 Starch/Bread; 2 1/2 Lean Meat; 2 Vegetable; 1/2

Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates

 

NOTES : Nina says her spicy peanut dressing is one of her most

requested recipes. " Serve it with any combination of shredded

vegetables. Cooked noodles add substance to the dish. "

 

Nutr. Assoc. : 0 4363 0 1356 0 3010 0 0 0 0 0 0 0 0 0 0 0 0 0 0 5458 0

1356 0

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