Cucumber and Noodle Salad with Satay Dressing

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Recipe by Frédérique Lavoipierre
June 1999
from issue #21

Cucumber and Noodle Salad with Satay Dressing

4 servings

Dressing:
1/4 cup peanut butter
3 Tbs. rice vinegar
2 Tbs. canola oil
1/2 cup coconut milk
1/2 cup half-and-half or milk
1-1/2 tsp. grated ginger
1 jalapeño pepper, seeded and minced
2 garlic cloves, pressed

Salad:
3 cups cooked Asian noodles
2/3 cup diced red bell pepper
2 scallions, thinly sliced
2 Tbs. chopped cilantro
2 cups cucumber (peeled, quartered lengthwise, and sliced, with some of the water extracted)
2 Tbs. coarsely chopped peanuts
Cilantro sprigs for garnish

To make the dressing combine the peanut butter and rice vinegar and whisk together. Stir in the other dressing ingredients and set aside.

Cook the noodles, drain, and add the dressing. Allow to cool while preparing the other ingredients. When the noodles are cool, add the other ingredients, except the cucumbers and peanuts, and stir to coat the vegetables. To serve, heap the noodles on a platter, put the cucumbers on top, and garnish with the peanuts and a sprig or two of cilantro.

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