Home Cooks > Recipes > Rainbow Salad with Spicy Peanut Dressing

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Yield: Yield: 6 servings

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


  1. Cook fettuccine according to package directions; drain. Rinse and drain noodles well; toss with sesame oil.
  2. Place noodles in center of large platter. Arrange vegetables around noodles.
  3. 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.
  4. 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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