Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Red potatoes

  2. 2 cups 292g / 10oz Cauliflower florets

  3. 1 cup 110g / 3.9oz Carrot - julienne (medium)

  4. 1/4 lb 113g / 4oz Green beans - sliced

  5. 2 cups 474ml Green cabbage - shredded

  6. 1 cup 237ml Jicama - julienne Dressing

  7. 1 cup 237ml Coconut milk

  8. 1/3 cup 65g / 2 1/3oz Crunchy peanut butter

  9. 1 cup 93g / 3 1/3oz Garlic clove - minced (large)

  10. 3 tablespoons 45ml Indonesian sweet soy sauce

  11. 3 tablespoons 45ml Fresh lemon juice

  12. 1 -- ¥

  13. 1 Lemon zest

  14. 2 tablespoons 30ml Brown sugar

  15. 1 teaspoon 5ml Crushed hot red pepper

  16. 1/2 teaspoon 2 1/2ml Salt

  17. 2 tablespoons 30ml Water

  18. 2 Scallions - thinly sliced

  19. 6 Cherry tomatoes

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Recipe by Robb Dabbs


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