Here's another -- the Thai Noodle Salad I bring to Cummington (though not this year):
Thai Style Peanut Sauce (actually a marraige of Thai and Chinese flavors)
1 cup natural style peanut butter (don't use the processed kind, it will not work)
three cloves garlic, peeled
a one inch piece of ginger, peeled
a handful of cilantro
3 T brown sugar (pref. dark, but light is okay)
4 T balsamic vinegar
4 T soy sauce or tamari
1-3 T chili paste with garlic (I like Lee Kum Kee brand) amount depends on how hot you like it
2 teaspoons dark sesame oil
about 1/2 cup hot water, more or less
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Put garlic, ginger and cilantro in processor, mince finely. Add peanut butter and all remaining ingredients. Process. If too thick (should be the consistency of thick cream), add more hot water.
To assemble salad: Cook a pound of Chinese noodles, wheat soba, or even thin spaghetti, just past the point of al dente. Run under cold water to cool thoroughly. Put in a large bowl, surrounded by sliced cucumber, red onions, mesclun, if desired. Top with cubed extra firm tofu. Pour sauce over, garnish with shredded carrot, green onions, etc.
Also good on grilled chicken, beef or pork.
This is really, really good, if I say so myself. My kids think its the best thing I know how to make.
Carolyn