Indonesian Vegetable Salad with Peanut Sauce

By Hklbrries

Ingredients

• 1/2 cup bean sprouts
• 1 cup very thinly sliced red cabbage
• 1/2 cup sliced young green beans
• 1/2 cup chopped zucchini
• 1/4 large red bell pepper, cut into thin strips
• 2 tbsp creamy natural peanut butter
• 1/4 cup Thai unsweetened coconut milk
• 1 garlic clove, pressed
• 1/2 tsp Thai hot chili sauce or to taste
• 1 tbsp tamari or soy sauce
• Pinch of NutraSweet or Equal
• 1/6 (one sixth) lime in a wedge
• Water as needed
• 8 scallions, trimmed and quartered
• 2 tbsp grated carrot
• 1/2 cucumber, peeled if waxed, sliced
• 3 cups spinach, washed and dried
• 2 hard-cooked eggs, sliced

Details

Servings 2

Preparation

Step 1

Pour boiling water over the bean sprouts and let them sit for only a second. Strain and reserve. Steam the cabbage, beans, zucchini, and red pepper in the microwave together until crisp-tender, about 5 minutes. In a small bowl, mix the peanut butter, coconut milk, garlic, chili sauce, tamari, and NutraSweet into a sauce using the back of a spoon. Squeeze the lime wedge into the sauce. Add water to the sauce to bring it to the consistency of heavy cream. Adjust the seasoning. Arrange the cooked and raw vegetables around a bed of spinach, keeping each variety separate. Overlap the egg slices in the center and serve the salad with the peanut sauce on the side.

Nutrition information:
Per serving
15 g carbohydrates
8.5 g protein