2 c. finely shredded red cabbage
2 med. cucumbers, peeled and thinly sliced
1 1/2 c. fresh bean sprouts
3 scallions, finely sliced
1/2 c. celery, finely sliced
Cilantro to garnish

DRESSING:

2/3 c. crunchy peanut butter
3 tbsp. pareve milk
Juice of 1/2 lemon
1/2 tsp. minced ginger
3 cloves garlic, minced
2 tsp. honey
6 tbsp. water
Dash of Tabasco sauce
Salt to taste

Place cabbage, cucumber, bean sprouts, scallions and celery in a medium bowl and toss.

In another bowl, beat the peanut butter and pareve milk together with a fork until well blended (this will be very thick). Add the lemon, ginger, garlic, honey, Tabasco sauce, water and salt and mix well (a little more pareve milk may be added if a slightly thinner consistency is desired). Toss the salad with the dressing. Divide the salad evenly among the dishes. Garnish with cilantro. Serves 6.