Warm Vegetable Salad with Peanut Sauce

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* Exported from MasterCook *

 

Warm Vegetable Salad with Peanut Sauce

 

Recipe By :The Vegan Cookbook - Nicola Graimes

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 new potatoes

8 ounces broccoli

1 1/2 cups green beans

2 carrots

1 red bell pepper -- seeded and cut into strips

1/2 cup sprouted beans

sprigs of watercress, to garnish

For the peanut sauce:

1 tablespoon sunflower oil

1 bird's eye chile -- seeded and sliced

1 garlic clove -- crushed

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 cup crunchy peanut butter

5 tablespoons water

1 tablespoon dark soy sauce

1 1/2-inch piece fresh ginger root -- finely grated

1 teaspoon dark brown sugar

1 tablespoon lime juice

1/4 cup coconut milk

 

First, make the peanut sauce. Heat the oil in a saucepan, add the chile and

garlic, and cook for 1 minute or until softened. Add the spices and cook for 1

minute. Stir in the peanut butter and water, then cook for 2 minutes, until

combined, stirring constantly.

 

Add the soy sauce, ginger, sugar, lime juice, and coconut mik, then cook over

low heat until the mixture is smooth and heated through, stirring frequently.

Transfer to a bowl.

 

Bring a large saucepan of salted water to a boil, add the potatoes and cook for

10 - 15 minutes, until tender. Drain, then halve or thickly slice the potatoes,

depending on their size.

 

Meanwhile, trim the broccoli stems and cut into small florets. Cut the carrots

into thin ribbons, using a vegetable peeler. Place the broccoli in a steamer

with the green beans and steam for 4 - 5 minutes, until tender but still crisp.

Add the carrots to the steamer 2 minutes before the end of the cooking time.

 

Arrange the cooked vegetables on a serving platter with the red bell pepper and

sprouted beans. Garnish with watercress, and serve with the peanut sauce passed

separately.

 

 

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Per Serving (excluding unknown items): 412 Calories; 16g Fat (32.6% calories

from fat); 12g Protein; 62g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

123mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit;

3 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0