Print Options:

Vegetables for Satay





Yields
Makes 10 to 12 servings

Notes: Up to 1 day ahead, arrange vegetables (except tomato) on platter, cover airtight, and chill. Season to taste with peanut sauce and serve with grilled foods.

 3/4 pound Chinese long beans or regular beans, rinsed
 2 1/2 cups matchstick-size strips carrots
 2 1/2 cups matchstick-size strips cucumbers
 1/2 pound bean sprouts, rinsed and drained
 3 to 4 cups finely shredded cabbage
 1 firm-ripe tomato (10 oz.), rinsed, cored, and cut into thin wedges
  Spicy peanut sauce
Step 1
1

In a 5- to 6-quart pan over high heat, bring about 2 1/2 quarts water to a boil. Trim ends off beans; cut beans into 3-inch lengths. Add beans to boiling water and cook until they are bright green and just tender to bite, 2 to 3 minutes. Drain and immerse in ice water until cool, about 2 minutes. Drain again.

Step 2
2

Mound beans, carrots, cucumbers, sprouts, cabbage, and tomato on a platter. Serve with spicy peanut sauce.

Step 3
3

Nutritional analysis per serving without peanut sauce.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories36
% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 16mg1%
Total Carbohydrate 8g3%

Dietary Fiber 2.3g9%
Protein 1.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.