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.


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.



  • 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



  • 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

Nutrition Facts Per Serving

Calories 320 (Calories from Fat 54%); Total Fat 20 ( Saturated Fat 3.5; Trans Fat 0; ); Cholesterol 0; Sodium 330; Potassium 383; Total Carbohydrate 34; Dietary Fiber 4; Sugars 27; Protein 4; Calcium 32; Iron 2;

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