10-Min Pecel Bowl
A vibrant Indonesian vegetable salad with a killer peanut-chili sauce, ready in 10 minutes. Blanch, dress, plate—zero fuss, all flavor.
- Total time
- 10 min
- Servings
- 2
- Calories
- 220
- Protein
- 9g
freshhealthysimpleindonesianvegetarianvegannut-freevegetarian
Ingredients
- 2 cups broccoli florets
- 1.5 cups green beans, trimmed and halved
- ¼ cup creamy peanut butter
- 1 tbsp sambal oelek (or sriracha)
- 1 whole lime (juiced)
- 1 whole cucumber, sliced into half-moons
Instructions
- 1
Boil salted water in a pot. Add broccoli and green beans, cook 3–4 minutes until tender-crisp. Drain and let cool slightly.
- 2
Whisk peanut butter, sambal oelek, and lime juice in a bowl. Thin with 2–3 tbsp water until it pours like honey.
- 3
Arrange broccoli, green beans, and cucumber on a plate or in a shallow bowl.
- 4
Pour peanut sauce over the vegetables. Serve immediately.
Tools you’ll need
- pot
- colander
- small bowl
- whisk
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