Vegetable salad with peanut sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Puree 130 g peanuts in a universal chopper until creamy, finally add 2 teaspoons of oil.

2. 2

   Coarsely chop the remaining peanuts and roast them in a pan without fat until golden brown. Heat the rest of the oil in a frying pan and fry the onions and garlic until transparent. Add peanut cream and melt while stirring.

3. 3

   Add 250 ml of water and stir until a smooth sauce is obtained. Season the sauce with soy sauce, sambal oelek, lemon juice and possibly a little salt. Simmer again for about 1 minute while stirring.

4. 4

   Clean and wash the cauliflower and broccoli and divide into florets. First put the cauliflower in boiling salted water and cook for about 8 minutes. After about 5 minutes add the broccoli florets and cook until the cauliflower and broccoli florets are still firm to the bite.

5. 5

   Pour the vegetables onto a sieve, drain and allow to cool. Blanch the sprouts for about 1/2 minute in boiling salted water, pour onto a sieve, rinse under cold water and drain. Boil eggs hard for about 10 minutes.

6. 6

   Clean, wash and drain the Chinese cabbage, tomatoes and cucumber. Cut Chinese cabbage into wide strips, cucumber into slices and tomatoes into bite-sized pieces. Rinse, peel and halve the eggs.

7. 7

   Arrange vegetables and eggs on a large plate. Sprinkle the sauce with roasted peanuts and serve hot or cold.

Nutrition Facts

KCAL
440 kcal

CARBS
13 g

FATS
31 g

PROTEINS
25 g