Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------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.

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