Crunch Veggie Bowl

Marianne

Crunch Veggie Bowl
Print Recipe
Servings
8 people
Servings
8 people
Crunch Veggie Bowl
Print Recipe
Servings
8 people
Servings
8 people
Instructions
  1. Sauce Ingredients 2 hot peppers 1 garlic clove 1 cup creamy peanut butter ¾ cup unsweetened coconut milk 2 tablespoons dark brown sugar 2 tablespoons fresh lime juice 2 tablespoons soy sauce 2 teaspoons fish sauce Kosher salt Sauce Pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth. Transfer peanut sauce to a small saucepan and add ¼ cup water (if too thick, add a splash or so of water as needed). Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt. Keep warm over low heat, whisking occasionally. Do Ahead: Sauce can be made 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.
  2. Salad Cooked, shredded chicken 3 cups slaw 3 scallions, thinly sliced 1 celery stalk, thinly sliced 1 cucumber, thinly sliced 1 large handful of bean sprouts 1 cup coarsely chopped cilantro ⅓ cup torn mint leaves Kosher salt ⅓ cup unsalted, toasted peanuts, crushed 4 cups warm cooked brown rice Salad Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts. Serve salad with brown rice and shredded, drizzled with some peanut sauce, with more sauce on the side. Nutrition Facts: Per 8 servings 507 kcals, 26 g fat, 54 mg cholesterol, 468 mg sodium, 38 g carbs, 6 g fiber, 10 g sugar, 33 g protein.
Share this Recipe
Powered byWP Ultimate Recipe