Robb's Layered Salad with Spicy Peanut Dressing

Name: Robb's Layered Salad with Spicy Peanut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound red skinned potatoes; 2 cups cauliflower florets; 1 medium carrots julienned; 1/4 pound green beans; 2 cups cabbage; 1 cup jicama julienned; 1 cup coconut milk; ⅓ cup peanut butter crunchy; 1 large garlic cloves; 3 tablespoons soy sauce, tamari indonesian sweet; 3 tablespoons lemon juice fresh; 1 each lemon zest; 2 tablespoons brown sugar; 1 teaspoon hot chili peppers; 1/2 teaspoon salt; 2 tablespoons water; 2 each scallions, spring or green onions thinly sliced; 6 each cherry tomatoes

Servings: persons

1/2 pound red skinned potatoes
2 cups cauliflower florets
1 medium carrots julienned
1/4 pound green beans
2 cups cabbage
1 cup jicama julienned
1 cup coconut milk
⅓ cup peanut butter crunchy
1 large garlic cloves
3 tablespoons soy sauce, tamari indonesian sweet
3 tablespoons lemon juice fresh
1 each lemon zest
2 tablespoons brown sugar
1 teaspoon hot chili peppers
1/2 teaspoon salt
2 tablespoons water
2 each scallions, spring or green onions thinly sliced
6 each cherry tomatoes

1
In a medium saucepan of boiling salted water, cook the potatoes until tender, 12 to 20 minutes, depending on size; drain.
2
When cool enough to handle, peel and slice.
3
In another saucepan of boiling salted water, cook the cauliflower until just tender, about 3 minutes.
4
Remove with a slotted spoon and rinse under cold water; drain well.
5
In the same boiling water, repeat this process with the carrot, then the green beans, and finally the cabbage.
6
(The jicama is not cooked. )
7
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.
8
Bring to a boil over moderate heat, stirring frequently.
9
Reduce the heat to moderately low and simmer until thickened, about 10 minutes.
10
Keep warm over very low heat until ready to use.
11
Arrange the vegetables in layers in a large salad bowl.
12
Scatter the scallions on top.
13
Garnish with tomatoes.
14
Pour the warm peanut butter sauce over all.
15
Serve at room temperature.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 pound red skinned potatoes, 2 cups cauliflower florets, 1 medium carrots julienned, 1/4 pound green beans, and more.

Yes, Robb's Layered Salad with Spicy Peanut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!