Preparation

• 1 Dressing2 In a blender, combine the sugar, soy sauce, vinegar, peanut butter, ginger, garlic and chile pepper and blend for 30 seconds.3 With blender running, add the oil in a slow, steady stream and process until smooth. Season to taste with salt and pepper.4 Salad5 Place the bean sprouts in a colander and rinse thoroughly.6 In a small saucepan, bring 1 quart of salted water to a boil.7 Add the snow peas and cook briefly until tender but still crisp, about 30 seconds. Pour boiling water and peas over the bean sprouts to wilt them a little. 8 Rinse immediately under cold water. Drain on paper towels.9 In a large bowl, toss vegetables with raisins, mangoes and cashews.10 Then, toss with enough dressing to coat the vegetables. Season to taste with salt and pepper. Serve on a single platter or individual plates lined with lettuce leaves.
• Source: Chef Roy Harland and California Raisin Marketing Board