Ingredients Jump to Instructions ↓

  1. 1/4 medium cabbage , shredded

  2. 1/2 pound green beans, tipped and tailed

  3. 4 medium carrots, sliced

  4. 1/4 head cauliflower , divided into florets

  5. 1/4 head of broccoli, divided into florets Peanut sauce (recipe above)

  6. 1 bunch arugula washed, stems removed

  7. 2 hard boiled eggs quartered

  8. 1 yukon gold potato , boiled, peeled and sliced

  9. 2 kirby cucumbers, washed, sliced thin

  10. 1/4 pound radish sprouts Crispy shallots, recipe above Rice crackers as an accompaniment

Instructions Jump to Ingredients ↑

  1. Bring a pot of salted water to a boil and blanch , separately, cabbage, green beans, carrots, cauliflower and broccoli . Drain separately as well. Heat peanut sauce in a small saucepan , adding water if it is too thick, adjust seasoning. Arrange arugula leaves, potato, cucumbers evenly on a platter. Arrange blanched vegetables on top. Top with hard boiled eggs and radish sprouts. Pour hot peanut sauce over top. Garnish with crispy shallots. Serve with rice crackers.


Send feedback