Try this Robbs Layered Salad with Spicy Peanut Dressing recipe, or contribute your own.
Suggest a better descriptionIn a medium saucepan of boiling salted water, cook the potatoes until tender, 12 to 20 minutes, depending on size; drain. When cool enough to handle, peel and slice. In another saucepan of boiling salted water, cook the cauliflower until just tender, about 3 minutes. Remove with a slotted spoon and rinse under cold water; drain well. In the same boiling water, repeat this process with the carrot, then the green beans, and finally the cabbage. (The jicama is not cooked.) To make the dressing, in a medium saucepan, combine the coconut milk, peanut butter, garlic, sweet soy sauce, lemon juice, lemon zest, brown sugar, hot pepper, salt and 2 tablespoons of water. Bring to a boil over moderate heat, stirring frequently. Reduce the heat to moderately low and simmer until thickened, about 10 minutes. Keep warm over very low heat until ready to use. Arrange the vegetables in layers in a large salad bowl. Scatter the scallions on top. Garnish with tomatoes. Pour the warm peanut butter sauce over all. Serve at room temperature. Recipe by Robb Dabbs File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Serving Size: 1 Serving (410g) | ||
Recipe Makes: 6 | ||
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Calories: 274 | ||
Calories from Fat: 132 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 434.2mg | 15 % | |
Potassium 953.8mg | 25 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 26.3g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 274
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