Penne Pasta Veg Salad/Thai Peanut Dressing
tnt, vegetables
----DRESSING----
3 garlic cloves, peeled
2 tablespoon ginger, chopped
1/2 cup chunky peanut butter
1/4 cup rice wine vinegar
1/4 cup soy sauce
1/2 cup coconut milk
2 tablespoon dark oriental sesame oil
2 teaspoon red pepper flakes
1 teaspoon sugar
1/2 cup cilantro, chopped
1 large lime , juice only
1 salt and pepper tt
----PASTA----
12 oz penne pasta cook and drain cooking; times will vary
----VEGETABLES----
1 medium red pepper, seed/thin slice
1 medium yellow pepper same as above
1 bunch broccoli, seenote
1/2 lb snow peas, blanched
4 medium carrots, peel, 2 julienne
6 single green onions, chopped
----GARNISHES----
1/2 cup peanuts, roasted, chopped
1 small cucumber, grated-squeeze dry
4 tablespoon chopped thai chiles
6 tablespoon coconut, grated, toasted
SEENOTE: Broccoli, cut the broccoli into florets and blanch 30 seconds in boiling water, drain and refresh under cold water. In a food processor or blender combine the garlic, ginger, peanut butter, rice wine vinegar, soy sauce, coconut milk, sesame oil, red pepper flakes, and sugar. Process until smooth and add the chopped cilantro and lime juice. Taste for seasoning and add salt and pepper to taste. Set aside. In a large bowl combine the cooked penne, red and yellow pepper, broccoli, and snow peas, carrots and green onions. Toss with the peanut sauce and chill at least 2 hours. When ready to serve, toss once again and adjust seasoning as needed. Serve with garnishes or top serving dish... Serve chilled or at room temp.
: Tested many times by Mike and Karen Stock.. : Typed 9/1/97
Yield: 8 servings