- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 4 servings
Ingredients
1/4 medium cabbage, shredded
1/2 pound green beans, tipped and tailed
4 medium carrots, sliced
1/4 head cauliflower, divided into florets
1/4 head of broccoli, divided into florets
Peanut sauce (recipe above)
1 bunch arugula washed, stems removed
2 hard boiled eggs quartered
1 yukon gold potato, boiled, peeled and sliced
2 kirby cucumbers, washed, sliced thin
1/4 pound radish sprouts
Crispy shallots, recipe above
Rice crackers as an accompaniment
Directions
- Bring a pot of salted water to a boil and blanch, separately, cabbage, green beans, carrots, cauliflower and broccoli. Drain separately as well. Heat peanut sauce in a small saucepan, adding water if it is too thick, adjust seasoning. Arrange arugula leaves, potato, cucumbers evenly on a platter. Arrange blanched vegetables on top. Top with hard boiled eggs and radish sprouts. Pour hot peanut sauce over top. Garnish with crispy shallots. Serve with rice crackers.
