You may also like
Categories:
red garlic peanut butter unsweetened coconut milk brown sugar lime juice soy sauce fish sauce kosher salt eggs cabbage scallions golden beet celery stalk cucumber handful of bean sprouts cilantro mint kosher salt peanuts warm cooked brown rice
Viewed: 45 - Published at: 4 years agoIngredients
- 2 red or green Thai chiles, chopped
- 1 garlic clove, grated
- 1 cup creamy peanut butter
- 3/4 cup unsweetened coconut milk
- 2 tablespoons dark brown sugar
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 2 teaspoons fish sauce
- Kosher salt
- 4 large eggs, room temperature
- 1/4 head of Napa cabbage, thinly sliced
- 3 scallions, thinly sliced
- 1 golden beet, scrubbed, cut into matchsticks
- 1 celery stalk, thinly sliced on a diagonal
- 1 Persian cucumber, halved lengthwise, thinly sliced crosswise
- 1 large handful of bean sprouts
- 1 cup coarsely chopped cilantro
- 1/3 cup torn mint leaves
- Kosher salt
- 1/3 cup unsalted, toasted peanuts, crushed
- 4 cups warm cooked brown rice
Method
- 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 1/4 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.
- Cook eggs in a large saucepan of boiling water 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set aside.
- 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 eggs, drizzled with some peanut sauce, with more sauce on the side.
- Sauce can be made 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.
