THAI NOODLE SALAD
Makes 6 servings
Ingredients:
Salad:
8 C. cooked thin spaghetti [or thin Asian noodles if desired]
2 C. shredded carrots (comes in prepared packages in the produce dept.)
1 cucumber, peeled and halved lengthwise, seeded and sliced thinly
1/3 C. chopped scallions
1 red or green bell pepper, cut into fine julienne strips
Dressing:
6 T. regular or reduced fat smooth peanut butter
4 T. lite soy sauce
3 cloves garlic
2 T. maple syrup
1 1/2 grated fresh ginger root
3 T. sake or sherry (if you don't want to use alcohol, add more broth)
3 tsp. Asian sesame oil
3 T. lemon juice
1/4 to 1/2 tsp. chile powder [to taste]
1/3 C. regular or lower sodium chicken broth
For garnish:
1/4 C. coarsely chopped peanuts
2 scallions, sliced thinly
Toss together all the salad ingredients in a large serving bowl.
Place all the dressing ingredients in a food processor or blender
and blend until smooth and lightly thickened.
Add the dressing to the noodle mixture and toss. Store in
refrigerator, and remember to sprinkle the top with scallions and
coarsely chopped peanuts if desired.
Add hot pepper flakes to taste if you would like. The original recipe
didn't call for it, but most of my tasters sprinkled some over the top
and loved it.
B-man
