Robb's Layered Salad With Spicy Peanut Dressing Recipe

Step 1

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.

Step 2

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.

Step 3

In the same boiling water, repeat this process with the carrot, then the green beans, and finally the cabbage. (The jicama is not cooked.)

Step 4

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.

Step 5

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.

Recipe by Robb Dabbs

Things You'll Need

  • 1/2lb Red potatoes
  • 2c Cauliflower florets
  • 1md Carrot, julienned
  • 1/4lb Green beans, sliced
  • 2c Green cabbage, shredded
  • 1c Jicama, julienned
  • 1c Coconut milk
  • 1/3c Crunchy peanut butter
  • 1lg Garlic clove, minced
  • 3tb Indonesian sweet soy sauce
  • 3tb Fresh lemon juice
  • 1ea Square inch of lemon zest
  • 2tb Brown sugar
  • 1ts Crushed hot red pepper
  • 1/2ts Salt
  • 2tb Water
  • 2ea Scallions, thinly sliced
  • 6ea Cherry tomatoes

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