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Robb's Layered Salad With Spicy Peanut Dressing

Type: Vegetables
Courses: Salads, Starters and appetizers
Serves: 6 people

Recipe Ingredients

  Salad
1/2 lb 227g / 8ozRed potatoes
2 cups 292g / 10ozCauliflower florets
1 cup 110g / 3.9ozCarrot - julienne (medium)
1/4 lb 113g / 4ozGreen beans - sliced
2 cups 474mlGreen cabbage - shredded
1 cup 237mlJicama - julienne
  Dressing
1 cup 237mlCoconut milk
1/3 cup 65g / 2.3ozCrunchy peanut butter
1 cup 93g / 3.3ozGarlic clove - minced (large)
3 tablespoons 45mlIndonesian sweet soy sauce
3 tablespoons 45mlFresh lemon juice
1   -- ¥
1   Lemon zest
2 tablespoons 30mlBrown sugar
1 teaspoon 5mlCrushed hot red pepper
1/2 teaspoon 2.5mlSalt
2 tablespoons 30mlWater
2   Scallions - thinly sliced
6   Cherry tomatoes

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.

Source:
Robb Dabbs

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