Thai Pasta And Seafood Salad

Recipe Ingredients

		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

Recipe Instructions

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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