Vegetables for Satay

Notes: Up to 1 day ahead, arrange vegetables (except tomato) on platter, cover airtight, and chill. Season to taste with peanut sauce and serve with grilled foods.


Makes 10 to 12 servings

Recipe from


Nutritional Information

Calories 36
Caloriesfromfat 5 %
Protein 1.8 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 8 g
Fiber 2.3 g
Sodium 16 mg
Cholesterol 0.0 mg


3/4 pound Chinese long beans or regular beans, rinsed
2 1/2 cups matchstick-size strips carrots
2 1/2 cups matchstick-size strips cucumbers
1/2 pound bean sprouts, rinsed and drained
3 to 4 cups finely shredded cabbage
1 firm-ripe tomato (10 oz.), rinsed, cored, and cut into thin wedges


1. In a 5- to 6-quart pan over high heat, bring about 2 1/2 quarts water to a boil. Trim ends off beans; cut beans into 3-inch lengths. Add beans to boiling water and cook until they are bright green and just tender to bite, 2 to 3 minutes. Drain and immerse in ice water until cool, about 2 minutes. Drain again.

2. Mound beans, carrots, cucumbers, sprouts, cabbage, and tomato on a platter. Serve with spicy peanut sauce.

Nutritional analysis per serving without peanut sauce.