Title: Sumatra Salad
Categories: Indonesian, Salads
Yield: 4 Servings

-----------------------------------SALAD-----------------------------------
1 lb Trimmed Fresh Green Beans
2 c Shredded Cabbage
2 lg Carrots, Cut Into Julienne
1 Cucumber, Cut Diagonally
- Into 1/4-Inch Slices
1 c Bean Sprouts
8 oz Tofu, Cut Into 1/2-Inch
- Cubes

----------------------------------DRESSING----------------------------------
1/3 c Smooth Peanut Butter
1/3 c Water
2 tb Fresh Lemon Juice
1 1/4 ts Tabasco Pepper Sauce
1/2 ts Salt
1 Clove Garlic, Cut In Half
1 Piece Lemon Zest, About 1"
1/4 c Vanilla Yogurt

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.

From: The Tabasco Cookbook.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini