ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vegetables for Satay

Yield Makes 10 to 12 servings
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.

Ingredients

  • 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
  • Spicy peanut sauce

Nutrition 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

How to Make It

  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.

  3. Nutritional analysis per serving without peanut sauce.

The Grand Hyatt, Bali