With the change of season, our bodies start craving the produce that is coming in. This dish is crunchy, fresh, and unique! This vegetarian salad is lovely to look at and satisfying to eat. Serve this up as a main or as a fun side dish. Use these asian inspired flavours to really make those seasonal veggie hum! Grab some fresh peanuts from our pantry selection to round it out.
What You Need:
SAUCE
1 tsp chilli flakes
1 garlic clove, minced
1 cup creamy peanut butter
¾ cup unsweetened coconut milk
2 tablespoons dark brown sugar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 teaspoons fish sauce
Salt
SALAD
4 large eggs, room temperature
¼ head of Napa cabbage, thinly sliced
3 scallions, thinly sliced
1 yellow capsicum, cut into matchsticks
1 celery stalk, thinly sliced on a diagonal
1 Lebanese cucumber, halved lengthwise, thinly sliced crosswise
1 large handful of bean sprouts
1 cup coarsely chopped cilantro
⅓ torn mint leaves
Kosher salt
⅓ unsalted, toasted peanuts, crushed
4 cups warm cooked brown rice
What To Do:
Place all ingredients for sauce into a small saucepan and add ¼ cup water (if still too thick, add a splash or so of water as needed). Heat over medium-low flame, stiring often, until smooth and hot, about 5 minutes. Season with salt. Keep warm over low heat, whisking occasionally. (Sauce can be made up to 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.)
Boil and peel eggs.
Toss vegetables in a large bowl to combine; season with salt. Top with peanuts.
Serve salad with brown rice and eggs, drizzled with some peanut sauce, with more sauce on the side.
Other veggies in season? Try with broccolini, sugar snap peas, crispy pears, carrots, parboiled green beans, diced chicken, kale, and other leafy greens etc!
Adapted from Bon Appetit