Mixed Vegetables Peanut Sauce Salad

Ingredients

• ½ cup creamy peanut butter
• ¼ cup warm water
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 2 clove garlic cloves, minced
• 1 tbsp fresh ginger, minced
• ½ tbsp sambal oelek or red chili paste
• 3 cup cabbage, thinly sliced
• 2 medium carrots, julienned or grated
• 1.5 cup bean sprouts
• 1 medium cucumber, julienned
• 3 tbsp green onions, sliced
• ¼ cup roasted peanuts, roughly chopped
• ¼ cup fresh cilantro, chopped

Instructions

1. 1

   In a small bowl, whisk together the peanut butter, warm water, soy sauce, and lime juice until smooth and well combined. Add the minced garlic, ginger, and sambal oelek, stirring until the sauce is creamy and uniform, about 1 minute. Set aside to cool slightly.

2. 2

   Bring a large pot of salted water to a boil. Add the sliced cabbage and carrots, cooking for 2-3 minutes until slightly softened but still crisp. Drain well and transfer to a large mixing bowl.

3. 3

   Add the raw bean sprouts and cucumber to the bowl with the cooked vegetables. Toss gently to combine all the vegetables evenly.

4. 4

   Pour the peanut sauce over the vegetables and toss thoroughly until every piece is well coated, about 1-2 minutes. If the salad seems too thick, add 1-2 tablespoons warm water and stir to reach your desired consistency.

5. 5

   Transfer the salad to a serving platter or individual bowls. Top with sliced green onions, chopped roasted peanuts, and fresh cilantro just before serving. Serve warm or at room temperature.

Tools you’ll need

• Small mixing bowl
• Whisk
• Large pot
• Colander
• Large mixing bowl
• Serving platter

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