Dressing
In a blender, combine sugar, soy sauce, vinegar, peanut butter, ginger, garlic and chile pepper and blend for 30 seconds. With blender running, add oil in a slow, steady stream and process until smooth. Season to taste with salt and pepper.
Salad
Place bean sprouts in colander and rinse thoroughly. In small saucepan, bring 1 quart of salted water to boil. Add snow peas and cook briefly until crisp-tender, about 30 seconds. Pour boiling water and peas over bean sprouts to slightly wilt them. Rinse immediately under cold water. Drain on paper towels.
In a large bowl, toss vegetables with raisins, mangoes and cashews. Then, toss with enough dressing to coat. Season to taste with salt and pepper. Serve on a single platter or individual plates lined with lettuce leaves.
Note: Ingredients not available at the supermarket may be found at Asian markets.
Ingredients
Dressing
- 2 Tablespoons granulated sugar
- 2 Tablespoons soy sauce or Thai fish sauce
- 3 Tablespoons seasoned rice wine vinegar
- 2 Tablespoons peanut butter
- 1 Tablespoon minced fresh gingerroot
- 1 small clove garlic, minced
- 1 Teaspoon minced fresh hot chile pepper (optional)
- 1/2 Cup peanut oil
- Kosher or sea salt and freshly ground black pepper
Procedure
Salad
- 1/2 Cup bean sprouts
- 1/2 Pound fresh snow peas, strings removed
- 1 Cup California raisins
- 2 large ripe mangoes
- 1/2 Cup toasted cashews
- Kosher or sea salt and freshly ground black pepper
- Lettuce leaves for lining plates