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

More From Sunset

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

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Vegetables for Satay Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy