Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Peanut | 1 oz (28g) | 161 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salad | not in our table | 0 |
| Mung Bean | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Salad:
- 3 hard boiled eggs, peeled and sliced
- 3/4 cup cabbage, shredded
- 3/4 cup green beans, sliced
- 3/4 cup carrots, sliced
- 3/4 cup cauliflower, chopped
- 1/2 cup mung bean sprouts
- 1/3 cup snow peas
- 1/2 cucumber, sliced
- 2 red potatoes, cut into wedges
- Peanut Dressing:
- 3/4 to 1 cup coconut milk (depending on whether you want a thicker or
- thinner sauce)
- 1/2 cup chunky peanut butter
- 1 teaspoon red curry paste or chile paste (or Tabasco sauce)
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 teaspoons fish sauce (or substitute 1 tablespoon soy sauce)
Directions
Wash all the vegetables. Ideally, with the exception of the eggs and
cucumber, all of the salad ingredients should be blanched or boiled in a large pot of boiling water. However, if you are pressed for time you can serve them raw with the exception of the potato, which has to be boiled.
To blanch: plunge the vegetable briefly in the boiling water, then plunge into cold water. This leaves the vegetables nicely crisp and neither too firm or limp. Drain all the vegetables.
Arrange the vegetables on a serving platter, starting on the outside of the platter and work inwards, arranging the vegetables in a colorful pattern.
Top with the chopped eggs.
To make the dressing: In a small saucepan, bring the coconut milk to a
boil. Stir in the remaining ingredients and simmer for 5 minutes, until the peanut butter has melted and the mixture is thickened.
Category:American Chinese Recipes
Category:American Chinese Salads