This dressing, reminiscent of satay sauce, is sure to become one of your favorites. It has that intriguing balance of spicy, sweet, and tangy flavors that characterizes so much of Southeast Asian cooking.
SERVES 4 TO 6
2 small cucumbers, peeled and sliced Вј inch thick
2 cups finely shredded cabbage
1 cup fresh bean sprouts
3 radishes, thinly sliced
3 scallions, sliced into 1-inch lengths
DRESSING
в…” cup crunchy natural peanut butter
3 tablespoons milk
Juice of ВЅ lemon
ВЅ teaspoon minced fresh ginger
2 cloves garlic, minced
1 teaspoon honey
Dash cayenne pepper
Salt to taste
3 to 4 tablespoons water
- Place all of the salad ingredients in a bowl, reserving some radish slices for garnish, and toss.
- To make the dressing: In a medium bowl beat the peanut butter and milk together with a fork until well blended; it will be very thick.
- Add all of the remaining ingredients for the dressing and mix well. Use the greater amount of water if the sauce is too thick. Taste to correct seasoning.
- Divide the salad evenly among the serving plates. Top each portion with a few spoonfuls of dressing and garnish with a slice of radish. Serve the remaining dressing at the table so more can be added if desired.
