Peanut Salad (Kristi)

I mix mine in my food processor. It makes it nice and quick.

Peanut Dressing:

1/4 cup chopped toasted unsalted peanuts (for garnish)

1 glove garlic minced

4 slices of fresh ginger, peeled, minced

3 Tablespoons peanut butter (chunky or regular)

1/3 cup rice vinegar

2 1/2 teaspoons sugar

1 1/2 tablespoons Hoisin sauce (found in oriental section)

1 1/4 teaspoons low sodium tamari or soy sauce

2 teaspoons Asian (toasted) sesame oil

Mix ingredients thoroughly. May be made several days ahead. Cover well and refrigerate. Let sit for 30 minutes at room temperature before serving.

Asian Slaw

4-6 radishes grated

1 carrot shredded

1 small spear broccoli – peeled and chopped fine

2 green onions, trimmed, chopped

1 small red bell pepper diced

1 small yellow bell pepper diced

6 ounces Napa cabbage, chopped

6 ounces Bok Choy chopped

3 ounces snow peas or sugar snap peas chopped

Garnish with chopped peanuts (1/4 cup chopped toasted unsalted peanuts)

. You can also add pasta (2 packages cooked Top Ramen- yummy)