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Robb's Layered Salad with Spicy Peanut Dressing

 

21

Yield

6

servings

Prep

10

min

Cook

30

min

Ready

40

min

 

Ingredients

Salad
½ pound red skinned potatoes
2 cups cauliflower florets
1 medium carrots
julienned
¼ pound green beans
2 cups cabbage
1 cup jicama
julienned
Dressing
1 cup coconut milk
cup peanut butter
crunchy
1 large garlic cloves
*
3 tablespoons soy sauce, tamari
indonesian sweet
3 tablespoons lemon juice
fresh
lemon zest
*
2 tablespoons brown sugar
1 teaspoon hot chili peppers
½ teaspoon salt
2 tablespoons water
2 scallions, spring or green onions
thinly sliced
*
6 cherry tomatoes
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 26853% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 757mg 32%
Total Carbohydrate 10g 10%
Dietary Fiber 7g 30%
Sugars g
Protein 18g
Vitamin A 59% Vitamin C 95%
Calcium 8% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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