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Monday, July 4, 2016

Crunchy Vegetable Salad with Warm Peanut Dressing and 7-Minute Egg

Jack's been on a peanut butter and toast breakfast kick lately so peanut butter's back on my radar. It's some pretty messy stuff when you mix it with a 1.5 year old. No matter how well I wash his face and hands after breakfast, I swear I still smell peanut butter on him at the end of the day. Where is he saving it??  In his hair and behind his ears. Anyway, the weather's warming up and my dutch oven is going into summer hibernation. It's time for salads and the grill! This is from Bon Appetit. There are a lot of peanut sauce recipes out there but this is the best one I've had in a long time. The salad is delicious and can keep for days - it's also really filling and makes a great dinner. You could easily add chicken or shrimp to this.


2 green Thai chilis or jalapenos, seeded, cored, minced
1 clove of garlic
1 cup peanut butter
3/4 cup coconut milk
2 tbsp brown sugar
2 tbsp lime juice
2 tbsp soy sauce
2 tsp fish sauce


4 eggs (or as many people you're serving)
1/4 head of Napa cabbage, thinly sliced
3 scallions, thinly sliced
1 celery stalk, thinly sliced
1 seedless cucumber, halved lengthwise and thinly sliced
1 cup cilantro, chopped
1/3 cup fresh mint, chopped
1/3 cup peanuts, chopped
4 cups cooked brown rice

1. Add all sauce ingredients to a small sauce pan with 1/4 cup of water. Heat over medium-low, whisking often until hot, about 5 minutes. If it gets to thick, add a little more water.

2. Add eggs to a pot of boiling water and cook for 7 minutes. Transfer eggs to bowl of ice water until cooled. Gently peel and set aside.

3. Toss the cabbage, scallions celery, cucumber, cilantro, mint in a large bowl. Serve over warm or chilled brown rice with peanut sauce on top and halved eggs on the side.

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