100g/4oz white cabbage,
100g/4oz French beans, each
cut into three
100g/4oz carrots, cut into
100g/4oz cauliflower florets
For the dressing
100ml/4fl oz vegetable oil
100g/4oz unsalted peanuts
2 garlic cloves, crushed
1 small onion, finely chopped
1⁄2 teaspoon chilli powder
1⁄2 teaspoon soft brown sugar
juice of 1⁄2 lemon
• Cook the vegetables separately in a saucepan of salted boiling water for
4–5 minutes. Drain well and chill.
• To make the dressing, heat the oil in a frying pan and fry the peanuts,
tossing frequently, for 3–4 minutes. Remove from the pan with a slotted
spoon, and drain on kitchen paper. Chop the peanuts in a blender or
food processor, or crush with a rolling pin, until fine but not ground to
a powder – leave a little texture.
• Pour all but 1 tablespoon of the oil from the pan, and fry the garlic and
onion for 1 minute. Add the chilli powder, sugar, a pinch of salt and
450ml/3⁄4pt water, and bring to the boil.Stir in the peanuts, reduce the
heat and simmer for 4–5 minutes until the sauce thickens. Add the lemon
juice and set aside to cool.
• Arrange the cold vegetables in a serving dish, and put the peanut
dressing in a small bowl in the centre. Serve.