Thai Pasta And Seafood Salad Recipe - Cooking Index
Peanut Ginger Dressing | ||
1/4 cup | 49g / 1.7oz | Smooth or chunky peanut - butter |
1/4 cup | 59ml | Hot water |
1/3 cup | 78ml | Cider vinegar |
2 tablespoons | 30ml | Soy sauce |
1 tablespoon | 15ml | Grated fresh ginger root |
1 teaspoon | 5ml | Minced garlic |
Salad | ||
7 cups | 1659ml | Chilled cooked shrimp and - scallops |
3 cups | 711ml | Kirby pickling cucumbers (medium) halved lengthwise, sliced |
Thinly sliced crosswise | ||
2 | Red bell peppers - cored, seeded and (medium) thinly sliced | |
1 cup | 16g / 0.6oz | Cilantro leaves - chopped |
1/2 cup | 118ml | Sliced scallions |
Peanut-Ginger Dressing: Whisk peanut butter and hot water in a large bowl until smooth.
Whisk in vinegar, soy sauce, sugar, gingerroot and garlic. Add remaining ingredients.
Toss to mix.
Makes about 12 cups/6 servings.
For a spicier version, sprinkle with crushed red pepper.
Source:
Joyce Jue
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