Ingredients

• 1/4 medium cabbage, shredded
• 1/2 pound green beans, tipped and tailed
• 4 medium carrots, sliced
• 1/4 head cauliflower, divided into florets
• 1/4 head of broccoli, divided into florets
• Peanut sauce (recipe above)
• 1 bunch arugula washed, stems removed
• 2 hard boiled eggs quartered
• 1 yukon gold potato, boiled, peeled and sliced
• 2 kirby cucumbers, washed, sliced thin
• 1/4 pound radish sprouts
• Crispy shallots, recipe above
• Rice crackers as an accompaniment

Instructions

1. Bring a pot of salted water to a boil and blanch, separately, cabbage, green beans, carrots, cauliflower and broccoli. Drain separately as well. Heat peanut sauce in a small saucepan, adding water if it is too thick, adjust seasoning. Arrange arugula leaves, potato, cucumbers evenly on a platter. Arrange blanched vegetables on top. Top with hard boiled eggs and radish sprouts. Pour hot peanut sauce over top. Garnish with crispy shallots. Serve with rice crackers.