Vegetable salad with peanut sauce

Ingredients for 4 servings:

• 1 carrot(s)
• 250 g soybean sprouts
• 100 g lamb’s lettuce
• 150 g beans, green
• 75 g white cabbage
• 1 stalk(s) leek
• ½ cucumber(s)
• 1 bell pepper(s), yellow
• 1 bell pepper(s), orange
• 4 eggs, hard-boiled
• 200 g peanuts, roasted
• 1 piece(s) ginger, thumb-sized
• 3 tbsp oil
• 400 ml coconut milk
• 2 dashes lemon juice
• 3 tbsp soy sauce
• 1 tbsp cane sugar
• ½ tsp sambal oelek

Instructions

Working time approx. 1 day 21 hours 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 22 hours 5 minutes

Wash the beans, remove the ends, and cut into 5 cm long pieces. Wash, peel, and thinly slice the carrot. Cut the soybean sprouts, lamb’s lettuce, and white cabbage leaves into bite-sized pieces. Trim, wash, and thinly slice the leek. Blanch these ingredients briefly in boiling salted water for about 3 minutes, remove, and drain. Cook the beans and carrots in the water for about 5 minutes, then drain. Peel the cucumber and thinly slice. Wash, halve, and thinly slice the bell peppers. Peel and quarter the eggs. For the peanut sauce, finely chop the peanuts with a hand blender. Peel and finely chop the ginger. Heat the oil in a saucepan and fry the peanuts and ginger for about 2 minutes, stirring constantly. Add the coconut milk, lemon juice, soy sauce, cane sugar, and sambal oelek. Let this simmer for 10 minutes. Mix the vegetables and divide the eggs between them. Serve on plates and pour the peanut sauce over them. Serve warm.