Ingredients

For Dressing: 1 oz  tamarind pulp 1/2 cup boiling water, plus extra as needed 2 small fresh red chiles 1 lemongrass stalk, tender part only, chopped 1 teaspoon dried shrimp paste, optional 1 piece fresh ginger, 1-inch long, peeled, chopped 2 cloves garlic 2 shallots, quartered 1 teaspoon salt 1 cup canned coconut milk 1 tablespoon palm or brown sugar   1 1/2 tablespoons Indonesian sweet dark soy sauce 1/4 cup chunky peanut butter 1 tablespoon fresh lemon juice For Salad: 4 small red new potatoes 1 pound fresh spinach 4 cups bean sprouts 2 carrots, peeled and sliced 6 oz green beans, cut into 2-inch lengths 2 cups shredded cabbage 1/2 pound asparagus, cut into 3-inch lengths 1 English cucumber, peeled, cut into 1/2-inch cubes

Description

Vegetable Salad With Spicy Peanut Dressing, Recipe

View Full Recipe