Recipe Ingredient
- Salad
- 2 hard boiled eggs, peeled and sliced
- 3/4 cup (6 ounces) cabbage, shredded
- 3/4 cup (6 ounces) green beans, sliced
- 3/4 cup (6 ounces) carrots, sliced
- 3/4 cup (6 ounces) cauliflower, chopped
- 1 cup (8 ounces) bean sprouts
- 1/2 cucumber, sliced
- 2 red potatoes, cut into wedges
- Peanut Dressing
- 1/2 cup chunky peanut butter
- 3/4 cup coconut milk (thicker or thinner depending on your own preference)
- 1 teaspoon chili paste (or substitute Tabasco sauce if desired)
- 1 1/2 tablespoons brown sugar
- 1 1/2 teaspoons ginger, minced
- 1 clove garlic, minced
- 1/4 cup onion, diced
- 1/8 cup chopped cilantro
- 1 tablespoon fish sauce (or substitute light soy sauce if desired)
Instructions
- Bring a large pot of water to boil. Blanch all of the salad ingredients with the exception of the egg and cucumber.
- To blanch: plunge the vegetable briefly in the boiling water, then plunge into cold water.
- This leaves the vegetables nicely crisp and neither too firm or limp.
- Drain the vegetables and organize on the serving dish as desired. (For a more colorful arrangement, start on the outside of the platter and work inwards, arranging the vegetables in a colorful pattern.) Top with the chopped eggs.
- To make the dressing: Heat oil in a large pan or wok and quickly fry the ginger, garlic and onion on high heat until the garlic and ginger are aromatic (about 1 minute).
- Add the remainder of the ingredients with the exception of the cilantro, and either simmer on low heat or turn the heat off and cook for about 2 to 3 minutes until the peanut butter is melted. (For a creamier sauce, turn the heat off completely and cook for 2 - 3 minutes). If a thinner sauce is desired, add a bit of chicken stock or water.
- Stir in the cilantro. Serve the peanut dressing over the vegetables.
- For an added touch, top with colorful flowers, edible if possible.
