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Thai Salad

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SALAD 1 lg Head lettuce, torn

2 md Tomatoes, quartered

1 sm Red onion, thinly sliced

1 md Carrot, thinly sliced

1 ea Cucumber, peeled & sliced

1 ea Tofu block, cubed

1 c Mung bean sprouts

1 sm Bag potato chips -=OR=-

potato sticks, optional PEANUT-COCONUT MILK DRESSING 1 1/2 c Coconut milk

1 tb Red curry paste, see recipe

2 c Unsalted chunky peanut

butter 1/2 c White vinegar

1 1/2 tb Soy sauce

SALAD: Arrange the lettuce, tomatoes, onion, carrot & cucumber in a salad bowl & lightly toss. Add the bean curd & sprouts. Top with the peanut- coconut milk dressing & garnish with potato chips. DRESSING: In saucepan over medium heat, stir the coconut milk & red curry paste together until the mixture turns to a pale amber & a thin coat of oil appears on the surface. Add the remaining ingredients & stir over a low heat for 7 to 10 minutes, or until all the ingredients are thoroughly mixed. The colour will be a pale cocoa brown. Let cool to room temperature for 1 hour before serving with the salad. The dressing will keep in the refrigerator for a month, but it does have a tendency to thicken. To bring it back to its correct consistency, add 1/2 ts to 1 tb white vinegar & stir vigorously.

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