Crunchy Veggie Bowl with Warm Peanut Dressing
Serves 420 mins prep20 mins cook
0 servings
What you need

garlic clove

cup creamy peanut butter

cup unsweetened coconut milk

tbsp dark brown sugar

tbsp fresh lime juice

tbsp soy sauce

tbsp fish sauce

tsp kosher salt
extra large egg

brown rice pasta

cup napa cabbage

scallion

golden beet

celery stalk

cucumber

cup bean sprouts

cup fresh cilantro

cup fresh mint

cup peanut
Instructions
1 To make the dressing: Place chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a food processor. Pulse until smooth. Transfer the sauce into a small saucepan and add in 1/2 cup of water. Cook, stirring frequently, over medium-low heat for 5-7 minutes. Taste for seasoning and add in if necessary. 2 To make the Veggie Bowl: Place the eggs in a large saucepan of boiling water and cook for 7 minutes. Drain and transfer them into a bowl of ice water. Let them cool for 10 minutes. Drain and peel. Set aside. 3 Meanwhile, cook the brown rice pasta according to the instructions on the package. When cooked reserve a cup of its liquid and drain. Set aside. 4 As the eggs and pasta are cooking, place all the vegetables (cabbage, scallions, beets, celery, cucumber, bean sprouts, cilantro, mint) in a large bowl. 5 Gently fold the cooked brown rice pasta into the vegetables. If the pasta is sticking to each other use a little bit of the reserved liquid. Pour half of the warm dressing over and give everything a gently mix. 6 Divide the salad into 4 large bowls. Place an egg on top of each veggie bowl. Sprinkle them with peanuts. Serve them with the rest of the warm peanut dressing on the side.View original recipe

