One evening for summer Bible study, my friend Cynthia brought this wonderfully ecclectic salad. Sheila and I just raved over it. It was a wonderful combination salad for the evening.
2 large cucumbers
1/8 t. ginger
1/2 cup soy sauce
1/2 cup coconut milk
1/2 cup Sesame salad dressing from Costco
1/2 cup chunky peanut butter
4 garlic cloves, minced
1 teaspoon sesame oil
1/2 to 1 teaspoon dried crushed red pepper
1/2 teaspoon salt
1 (16-ounce) whole wheat angel hair pasta, cooked
1 red bell pepper, cut into matchsticks
4 oz. shredded fresh carrots
6 green onions, cut diagonally into 1 1/2-inch pieces
Peel cucumbers; cut in half lengthwise, removing and discarding seeds. Cut cucumber halves into half-moon-shaped slices.
Whisk together soy sauce, ginger, coconut milk, sesame dressing, chunky peanut butter, garlic, crushed red pepper, salt and sesame oil in a large bowl; add cucumber, pasta, carrot, red bell pepper and onions, tossing to coat. Cover and chill 8 hours, if desired. (Optional: Add bean sprouts and chicken, cabbage, snow peas, asparagus, zucchini, hard boiled egg, shrimp, pork or beef.) Garnish with cilantro and crushed peanuts or toasted sesame seeds. Yummy! From my friend and neighbor, Cynthia.