Robb's Layered Salad with Spicy Peanut Dressing
Submitted by selaleg
Layered vegetable salad with warm spicy peanut dressing made from coconut milk, peanut butter, and sweet soy sauce. Blanched potatoes, cauliflower, green beans, cabbage, and raw jicama.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minThink of this as a gado gado-style salad built with layers of blanched and raw vegetables, then drenched in a warm, spicy peanut butter dressing that clings to everything it touches. Coconut milk, crunchy peanut butter, sweet soy sauce, lemon, and hot pepper simmer down into a thick sauce that’s rich, tangy, and just hot enough to keep things interesting.
Each vegetable gets blanched separately so nothing is over or undercooked. The cauliflower stays just tender, the green beans keep their snap, and the cabbage wilts without going soggy. Raw jicama adds a cool, crunchy contrast that cuts through the richness of the dressing.
Pour the dressing on warm and serve the whole thing at room temperature. That’s when the flavors hit their stride.
Chef Tips
- Blanch the vegetables in order from mildest to strongest flavor, reusing the same water. Potatoes first, then cauliflower, carrots, green beans, and cabbage last
- Shock each vegetable briefly under cold water after blanching to stop the cooking and lock in color
- Use Indonesian sweet soy sauce (kecap manis) if you can find it. Regular soy sauce with extra brown sugar works as a substitute but won’t have the same thick, syrupy sweetness
- The dressing thickens as it cools. Keep it warm on low heat until you’re ready to pour
Variations
- Add protein: Top with sliced hard-boiled eggs or fried tofu for a more filling main-course salad
- Extra crunch: Scatter crushed roasted peanuts and fried shallots over the top before serving
- Swap the jicama: Shredded raw daikon radish or bean sprouts work well if jicama isn’t available
Ingredients
Directions
In a medium saucepan of boiling salted water, cook the potatoes until tender, 12 to 20 minutes, depending on size; drain.
When cool enough to handle, peel and slice.
In another saucepan of boiling salted water, cook the cauliflower until just tender, about 3 minutes.
Remove with a slotted spoon and rinse under cold water; drain well.
In the same boiling water, repeat this process with the carrot, then the green beans, and finally the cabbage.
(The jicama is not cooked. ) To make the dressing, in a medium saucepan, combine the coconut milk, peanut butter, garlic, sweet soy sauce, lemon juice, lemon zest, brown sugar, hot pepper, salt and 2 tablespoons of water.
Bring to a boil over moderate heat, stirring frequently.
Reduce the heat to moderately low and simmer until thickened, about 10 minutes.
Keep warm over very low heat until ready to use.
Arrange the vegetables in layers in a large salad bowl.
Scatter the scallions on top.
Garnish with tomatoes. Pour the warm peanut butter sauce over all.
Serve at room temperature.
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