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Robb's Layered Salad with Spicy Peanut Dressing

Robb's Layered Salad with Spicy Peanut Dressing is a salads recipe made with Coconut Milk, Crunchy Peanut Butter, Indonesian Sweet Soy Sauce, Fresh Lemon Juice, and Brown Sugar. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 1/3 cup
• 3 tbsp
• 3 tbsp
• 2 tbsp
• 1 tsp
• 1/2 tsp
• 2 tbsp

Method (preview)

1. 1

   In a medium saucepan of boiling salted water, cook the potatoes until tender, 12 to 20 minutes, depending on size; drain.

2. 2

   When cool enough to handle, peel and slice.

3. 3

   In another saucepan of boiling salted water, cook the cauliflower until just tender, about 3 minutes.

4. 4

   Remove with a slotted spoon and rinse under cold water; drain well.

5. 5

   To make the dressing, in a medium saucepan, combine the coconut milk, peanut butter, garlic, sweet soy sauce, lemon juice, lemon zest, brown sugar, hot pepper, salt and 2 tablespoons of water.

6. 6

   Bring to a boil over moderate heat, stirring frequently.

7. 7

   Reduce the heat to moderately low and simmer until thickened, about 10 minutes.

8. 8

   Keep warm over very low heat until ready to use.

9. 9

   Arrange the vegetables in layers in a large salad bowl.

10. 10

    Scatter the scallions on top.

11. 11

    Garnish with tomatoes.

12. 12

    Pour the warm peanut butter sauce over all.

13. 13

    Serve at room temperature.