Crisp, crunchy and best served cold, this salad makes a satisfying vegetarian dinner or hearty side dish. It can be made ahead and toted to a picnic or the lake. Vary the peanut butter with almond, sunflower or cashew butter and toss in whatever crisp vegetables you find at the market. From Beth Dooley.
For the Spicy Nut Butter Dressing:
To prepare the dressing: In a medium bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, oil, hot sauce, garlic and enough water to create a smooth, thick sauce. (The dressing should be the texture of heavy cream.)