Rainbow Salad with Spicy Peanut Dressing

Name: Rainbow Salad with Spicy Peanut Dressing
Yield: Yield: 6 servings
Cuisine: Asian
Ingredients: 1/2 pound spinach or plain fettuccine 1 teaspoon Oriental sesame oil 2 cups grated carrots 1 cucumber, peeled, seeded and cut into thin, short strips 4 ounces (about 1-1/2 cups) bean sprouts 1 red or yellow bell pepper, cut into thin, short strips; Spicy Peanut Dressing: 1/2 cup smooth peanut butter 3 tablespoons sugar 2 tablespoons minced fresh ginger root 1-1/2 teaspoons minced garlic 1 teaspoons crushed red pepper 1/4 cup Kikkoman Soy Sauce 3 tablespoons balsamic or Chinese black vinegar 3 tablespoons Kikkoman Sesame Oil

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Yield

Yield: 6 servings

kikkoman products used:

Soy Sauce (Non-GMO) Sesame Oil (Non-GMO)

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ingredients

1/2 pound spinach or plain fettuccine
1 teaspoon Oriental sesame oil
2 cups grated carrots
1 cucumber, peeled, seeded and cut into thin, short strips
4 ounces (about 1-1/2 cups) bean sprouts
1 red or yellow bell pepper, cut into thin, short strips

Spicy Peanut Dressing:
1/2 cup smooth peanut butter
3 tablespoons sugar
2 tablespoons minced fresh ginger root
1-1/2 teaspoons minced garlic
1 teaspoons crushed red pepper
1/4 cup Kikkoman Soy Sauce
3 tablespoons balsamic or Chinese black vinegar
3 tablespoons Kikkoman Sesame Oil

directions

Cook fettuccine according to package directions; drain. Rinse and drain noodles well; toss with sesame oil.
Place noodles in center of large platter. Arrange vegetables around noodles.
To prepare dressing, combine first 5 ingredients in medium bowl. Gradually blend in remaining ingredients into peanut butter mixture. Stir in 3 to 4 Tbsp. water until dressing has a consistency of heavy cream.
Serve salad with dressing.
NOTE: If desired, tofu can be added to salad. Cut 1 lb. firm tofu into 1/2-inch thick matchsticks; drain on several layers of paper towels 30 minutes. Arrange tofu on platter with noodles and vegetables.

Adapted from “A Spoonful of Ginger” by Nina Simonds.

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Rainbow Salad with Spicy Peanut Dressing

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