Indonesian-Style Vegetable Salad
|1 tbspeanut oil|
|1/2 cupshallots; chopped|
|2 clovesgarlic; minced|
|2 tsfresh ginger; peeled and grated|
|1/2 cpsmooth natural peanut butter|
|2 tsplight brown sugar (or natural sweetener)|
|3 tbsfresh lemon juice|
|2 tbstamari or other soy sauce|
|1 cupunsweetened coconut milk or water|
|1 small headgreen cabbage; cored, and finely shredded|
|1 smallcarrot; shredded|
|1 cupjicama; peeled and shredded|
|1/3 cupunsalted dry-roasted peanuts; chopped|
|1/2 cupfresh bean sprouts|
Indonesian-Style Vegetable Salad Preparation
1.Heat the peanut oil in a medium-size skillet over medium heat. Add the shallots, garlic, and ginger. Cover and cook until softened, about 5 minutes. Stir in the peanut butter, brown sugar, cayenne, lemon juice, tamari, and as much coconut milk as necessary to make a thick sauce. Reduce the heat to low and simmer for 5 minutes, stirring a few times.
2.Transfer to a blender or food processor and process until smooth.
3.Place the cabbage, carrot, jicama, peanuts, and raisins in a large serving bowl. Pour in the sauce and toss to combine. Sprinkle the bean sprouts on top and serve immediately.
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