Thai satay’s genius is that it takes boring, bland chicken and makes it completely drool-worthy, using a perfectly spiced, just-sweet-enough-just-savory-enough peanut sauce. Here I’ve taken that sauce and poured it over a bowl of rainbow vegetables, making for a far more beautiful and flavorful finished product. I like to use a food processor to make this dish extra easy, but if you don’t have one, just roughly chop all the vegetables—don’t worry about being precise. Feel free to sub in whatever veggies you like, or switch up the nuts and nut butter. If you’re making it with a partner, put one of you in charge of chopping or processing while the other whips up the dressing.
- FOR THE SALAD:
- ½ cup raw, unsalted peanuts or nuts of choice
- 2 carrots, trimmed and roughly chopped
- 3 green onions, white and light green parts only, roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- ½ head purple cabbage, roughly chopped
- 1 cup fresh cilantro, roughly chopped
- FOR THE DRESSING:
- ¼ cup peanut butter or nut butter of choice
- Juice of 1 lime
- 2 garlic cloves, minced or grated
- 2 teaspoons peeled, minced ginger
- 2 tablespoons tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- Generous pinch of cayenne pepper (optional)
- Make the salad: Preheat the oven to 350°F. Line a baking sheet with parchment paper and spread out the peanuts in a single layer. Toast until golden brown, about 5 minutes. Remove and let cool.
- Place the carrots in a food processor fitted with the shredding disk. Pulse a few times until rough-chopped but not riced. Transfer to a large bowl and repeat with the green onions, red bell pepper, purple cabbage, and peanuts, working one at a time with each ingredient. (If you do them at the same time, they process unevenly and you’ll get some riced vegetables and some huge chunks.)
- Make the dressing: In a medium bowl, whisk together the peanut butter, lime juice, garlic, ginger, tamari, toasted sesame oil, maple syrup, and cayenne (if using).
- Pour the dressing over the vegetables and toss to coat well. Mix in the cilantro and divide between 2 plates. Serve immediately.