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.

Yield: Makes 10 to 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 5%
  • Protein: 1.8g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 8g
  • Fiber: 2.3g
  • Sodium: 16mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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.
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