Vegetable salad with peanut sauce

Name: Vegetable salad with peanut sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 2-3 Garlic cloves; 150 g roasted unsalted peanut kernels; 2 TABLESPOONS Oil (e.g. cold pressed); 4 TABLESPOONS Soy sauce; 1/2 TEASPOON Sambal Oelek; 1 TABLESPOON lemon juice, salt; 4 eggs, 1 small cauliflower; 300 g Broccoli; 300 g Chinese cabbage; 125 g Mung bean seedlings; 4 Tomaten, 1/2 Salatgurke

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
2-3 Garlic cloves
150 g roasted unsalted peanut kernels
2 TABLESPOONS Oil (e.g. cold pressed)
4 TABLESPOONS Soy sauce
1/2 TEASPOON Sambal Oelek
1 TABLESPOON lemon juice, salt
4 eggs, 1 small cauliflower
300 g Broccoli
300 g Chinese cabbage
125 g Mung bean seedlings
4 Tomaten, 1/2 Salatgurke

Directions

1
Peel and chop onion and garlic. Puree the peanuts, except for 2 tablespoons, in the universal chopper, adding 1 tablespoon of oil
2
Sauté onion and garlic in 1 tbsp. hot oil until translucent. Stir in peanut cream. Add 1/4 l water and simmer while stirring until a smooth sauce is obtained. Season to taste with soy sauce, sambal oelek, lemon juice and possibly salt, simmer again briefly. Leave to cool
3
Boil the eggs hard for about 10 minutes. Afterwards quench and peel them. Clean and wash the cauliflower and broccoli and cut into florets. Cover the cauliflower in a little boiling salted water for about 8 minutes and steam the broccoli for about 5 minutes. Drain and let cool off
4
Clean, wash and cut the Chinese cabbage into coarse strips. Sort and wash the sprouts. Blanch the sprouts and possibly Chinese cabbage in boiling salted water for about 1/2 minute, rinse and drain.
5
Wash the tomatoes and cucumber. Quarter the tomatoes and cut the cucumber into slices. Halve eggs. Arrange all vegetables and eggs with the peanut sauce. Sprinkle 2 tbsp. peanuts over it