Robb's layered salad with spicy peanut dressi
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Robb's layered salad with spicy peanut dressi
  Salad    Spicy    Peanut    Appetizers    Side dish    Vegetables  
Last updated 6/12/2012 1:20:45 AM. Recipe ID 52630. Report a problem with this recipe.
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      Title: Robb's layered salad with spicy peanut dressi
 Categories: Salads, Appetizers, Side dish, Vegetables
      Yield: 6 Servings
 
MMMMM---------------------------SALAD--------------------------------
    1/2 lb Red potatoes
      2 c  Cauliflower florets
      1 md Carrot, julienned
    1/4 lb Green beans, sliced
      2 c  Green cabbage, shredded
      1 c  Jicama, julienned

MMMMM--------------------------DRESSING-------------------------------
      1 c  Coconut milk
    1/3 c  Crunchy peanut butter
      1 lg Garlic clove, minced
      3 tb Indonesian sweet soy sauce
      3 tb Fresh lemon juice
      1 ea Square inch of lemon zest
      2 tb Brown sugar
      1 ts Crushed hot red pepper
    1/2 ts Salt
      2 tb Water
      2 ea Scallions, thinly sliced
      6 ea Cherry tomatoes
 
  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.
  
  




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Recipe ID 52630 (Apr 03, 2005)

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