Ingredients
Instructions
Prep ahead
- boil potatoes 12 min; quarter.
- hard-boil eggs 10 min; peel.
- blanch green beans & carrots 2 min; shock cold.
- steam cabbage 1 min; rinse bean sprouts.
- fry or bake tofu cubes until golden.
- blend peanut sauce ingredients until smooth.
Cooking steps
Arrange lettuce or cabbage on large platter; fan cucumber slices around edge.
Mound potatoes, beans, carrots, bean sprouts, and tofu in neat sections; halve eggs and nest on top.
Warm peanut sauce with a splash of water until pour-able; taste for sweet-sour-spicy balance.
Drizzle generous sauce over salad just before serving, or serve on side for dipping.
Sprinkle with extra sambal or fried shallots if desired. serve at room temperature.
(active time ≈ 25 min | total ≈ 35 min)