Cauliflower salad with peanut sauce

Name: Cauliflower salad with peanut sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 head (à approx. 1 kg) Cauliflower; 350 g Carrots; 500 g Potatoes; 7-10 Tbsp Salt; 100 g Sweet peas; 5 TABLESPOONS White wine vinegar; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Peanut cream; 0,5-1 Tsp Sambal Oelek; 300 g Whole milk yoghurt; 70 g Radish sprouts; 2 TABLESPOONS salted roasted peanuts; 7-10 Tbsp Chili Flakes

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

Practical: potatoes and vegetables for the salad are cooked in a single pot.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 head (à approx. 1 kg) Cauliflower
350 g Carrots
500 g Potatoes
7-10 Tbsp Salt
100 g Sweet peas
5 TABLESPOONS White wine vinegar
4 TABLESPOONS Oil
7-10 Tbsp Pepper
1 Onion
1 Garlic clove
2 TABLESPOONS Peanut cream
0,5-1 Tsp Sambal Oelek
300 g Whole milk yoghurt
70 g Radish sprouts
2 TABLESPOONS salted roasted peanuts
7-10 Tbsp Chili Flakes

Directions

1
Clean and wash the cauliflower and divide it into florets. Peel, wash and cut carrots and potatoes into pieces. Cook potatoes in salted water for about 20 minutes. Add carrots and cauliflower after about 10 minutes and cook. Clean and wash the mangetouts and cook the last 3 minutes.
2
Drain the vegetables and collect 100 ml of vegetable water. Quench vegetables, drain and let them cool down. Whisk 4 tbsp vinegar and 3 tbsp oil. Season with salt and pepper. Mix with the vegetables.
3
Peel and finely dice the onion and garlic. Fry in 1 tbsp. hot oil until translucent. Add vegetable water and bring to the boil. Stir in peanut cream and Sambal Oelek. Let the sauce cool down.
4
Stir in yoghurt. Season to taste with 1 tbsp vinegar, salt and pepper. Rinse sprouts and let them drip off. Chop the peanuts coarsely. Arrange salad with sauce, sprouts, peanuts and chili flakes.