Sumatra Salad

• 1 pound fresh green beans Trimmed
• 2 cups shredded cabbage
• 2 carrots lrgs, Cut Into Julienne
• 1 cucumber Cut Diagonally Into 1/4-Inch Slices
• 1 cup bean sprouts
• 8 ounces tofu Cut Into 1/2-Inch Cubes
• 1 cup smooth peanut butter
• 1 cup water
• 2 tablespoons fresh lemon juice
• 1 teaspoon Tabasco Pepper Sauce
• 1 teaspoon salt
• 1 clove garlic Cut In Half
• 1 piece lemon zest About 1"
• 1 cup vanilla yogurt

1. This simple but rather exotic composed salad marries crisp fresh vegetables and smooth tofu with a spicy peanut dressing for an unusual Indonesian inspired taste. - - Steam the beans, cabbage and carrots for 2 to 3 minutes, or until tender-crisp, and cool. Arrange the cooked vegetables, cucumber, sprouts and tofu on a serving platter.
2. In a small saucepan, mix the peanut butter, water, lemon juice, Tabasco sauce, salt, garlic and lemon peel; stir over low heat until smooth. Remove from the heat and discard the garlic and lemon zest. Stir in the yogurt.
3. Serve the dressing warm over the salad.

green beans, cabbage, carrots, cucumber, bean sprouts, smooth peanut butter, water, lemon juice, tabasco pepper sauce, salt, garlic, lemon zest, vanilla yogurt

Taken from www.yummly.com/recipe/Sumatra-Salad-1674829 (may not work)