Crunchy Vegetable Bowl With Warm Peanut Sauce Makes The Perfect Healthy Lunch

crunchy vegetable bowl

YIELD: Serves 4


For the sauce:

  • 2 red or green Thai chiles, chopped
  • 1 garlic clove, grated
  • 1 cup creamy peanut butter
  • 3/4 cup unsweetened coconut milk
  • 2 tablespoons dark brown sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 2 teaspoons fish sauce
  • Kosher salt

For the salad:

  • 4 large eggs, room temperature
  • 1/4 head of Napa cabbage, thinly sliced
  • 3 scallions, thinly sliced
  • 1 golden beet, scrubbed, cut into matchsticks
  • 1 celery stalk, thinly sliced on a diagonal
  • 1 Persian cucumber, halved lengthwise, thinly sliced crosswise
  • 1 large handful of bean sprouts
  • 1 cup coarsely chopped cilantro
  • 1/3 cup torn mint leaves
  • Kosher salt
  • 1/3 cup unsalted, toasted peanuts, crushed
  • 4 cups warm cooked brown rice


Make the sauce
Pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth. Transfer peanut sauce to a small saucepan and add 1/4 cup water (if too thick, add a splash or so of water as needed). Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt. Keep warm over low heat, whisking occasionally.

Make the salad:
Cook eggs in a large saucepan of boiling water 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set aside.

Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts.

Serve salad with brown rice and eggs, drizzled with some peanut sauce, with more sauce on the side.

Do Ahead
Sauce can be made 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.


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