Crunchy Veg Bowl with Warm Peanut Sauce

This is basically just a Southeast Asian-style peanut-coconut sauce over vegetables. A yummy peanut-coconut sauce, to be sure - but the dish as a whole was nothing to write home about. Given the time and numerous pots & pans involved in prepping everything, I probably won't make it again anytime soon.

• cucinacantando

• 6/4/2019

This is gado gado salad. Add some potatoes and done shrimp paste. Change up the vegetables however you like. In Indonesia this is street food and it's totally acceptable to mix up the ingredients.

• andy_andersen

• Ontario

• 11/28/2017

Made this for lunches for the week and absolutely love it. To the person raising the fact that the calorie counts are high, I think it is all about adjusting the suggested servings here. Instead of about 1 cup of brown rice/person, we did only 1/4 cup of brown rice. We also paid attention to how much peanut sauce per person, limiting each salad to about 1/3 of a cup. With these adjustments, I then piled my plate high with veggies and added the egg for a healthy and filling vegetarian lunch!

• julieshul

• Washington, DC

• 10/30/2017

I loved this recipe! Super simple and easy to whip up on a warm day. There were plenty of leftovers, so perfect for lunch the next day. I love that it's a delicious vegetarian option, that's light, but also very filling. I will definitely add this to the rotation.

• crsnyc33

• 5/29/2017

Please don't review a recipe when you make so many changes that it no longer is the same recipe.

• tampakathy

• Tampa, FL

• 5/16/2017

I know I shouldn't rate this recipe, not having made it yet, but it sounds delicious! Wondering if light peanut butter, and yam or tofu shirataki noodles would reduce the carb, calorie, and guilt factor enough? I think so, and will definitely give it a try😋

• cookin905

• Pickering, ON

• 5/16/2017

Very good and rich tasting dish. I doubled the soy sauce so I cold omit the fish sauce. The sauce is subtly flavored as far as a peanut sauce goes (which I usually make super vibrant with ginger), but I enjoyed how it let the vegetables keep their flavors distinct. I would make the sauce again and try it with different combinations of vegetables, and soba noodles instead of rice.

• MeanGreenBean

• Seattle, WA

• 3/7/2017

I made this *mostly* as written. Taking into account input from other reviewers, I cut the sauce recipe in half. Since I'm vegetarian I omitted fish sauce. I used unsweetened coconut milk beverage instead of true coconut milk and reduced the amount of brown sugar. I also skipped the sprouts since I'm not a fan. Recipe turned out well! My sauce was quite thick, had to thin with water but everything had a good flavor and I liked the contrast of the warm rice and sauce with the cold, crunchy salad. A keeper for me.

• blondoverblue

• Sacramento, CA

• 9/22/2016

Oh wow - looks delicious but the calorie count is so high. I wondered if it was accurate and looked up the calories for each of the ingredients. Sauce - 2 red or green Thai chiles, chopped - 36 calories 1 garlic clove, grated - 4 calories 1 cup creamy peanut butter - 1517 calories! 3/4 cup unsweetened coconut milk - Silk...35 calories 2 tablespoons dark brown sugar - 104 calories 2 tablespoons fresh lime juice - 20 calories 2 tablespoons soy sauce - 18 calories 2 teaspoons fish sauce - 4 calories Kosher salt The sauce alone is 1738 calories. Peanut butter will get ya! Divided by 4 servings - 434.5. For the salad 4 large eggs, room temperature - 294 calories 1/4 head of Napa cabbage, thinly sliced - 54 calories 3 scallions, thinly sliced - 14 calories 1 golden beet, scrubbed, cut into matchsticks - 59 calories 1 celery stalk, thinly sliced on a diagonal - 6 calories 1 Persian cucumber, halved lengthwise, thinly sliced crosswise - 16 calories 1 large handful of bean sprouts - 100 calories 1 cup coarsely chopped cilantro - 4 calories 1/3 cup torn mint leaves - 0 Kosher salt 1/3 cup unsalted, toasted peanuts, crushed - 282 calories 4 cups warm cooked brown rice - 860 calories For the salad alone - 1689 calories. Divided by 4 = 422 I get 856 for the salad with dressing per serving - close to their count. Still - looks so yummy I'd like to try it. Maybe use less dressing? Less rice? More veggies? Go for a long walk after dinner? Might be worth it!

• caarin

• Montclair, NJ

• 8/19/2016

I absolutely loved this. The peanut sauce is frothy and light - I made this while staying at a friend and didn't have coconut milk so used almond milk, and used Siracha instead of chilis. What I will do next time is lightly blanch the cabbage, literally for a few seconds, it was a little too crunchy. The golden beets were so delicious, I will nibble on them the way I do carrots in future. Next time I will use coconut milk to get a more authentic Indonesian flavor, but I rather liked the Siracha, so will use that again too.

• africanjade

• Boston, MA

• 7/11/2016

The sauce was way too bland for its delicious ingredients. Very disappointing, Much as I love coconut milk, I think it dulled and overpowered all the other sauce ingredients. There are other far better and tastier peanut sauces on this site for me to bother with this one again. The non-sauce components were fine.

• Anonymous

• St Louis, MO

• 7/6/2016

Sileegirlmerco: Could you please let me know how you marinated and baked that tofu? I would love to try it, but would like the approx. measurements, etc. Thanks so much for your review

• cschmidt1120

• Phoenix

• 6/20/2016

This looks like a wonderful dish...but the calorie count is very high.

• Anonymous

• Ca.

• 6/15/2016

Fantastic summer recipe! I halved the fish sauce, and as another reviewer mentioned I used light coconut milk, so left out the water in the sauce. I also skipped the beets but added julienned carrots and peppers, blanched green beans and broccoli. I topped it with grilled chicken satay to make it a little more filling. It was great! This will be in heavy rotation in our house this summer. I wonder if the peanut sauce would freeze well, or how long it could keep in the fridge...

• vindaloo2

• Chicago, IL

• 6/10/2016

I totally disagree with the comment about reviewing a recipe exactly as it's written--I love reading how people alter a recipe, using what they have on hand, sometimes it's an improvement and sometimes it's regrettable, but always interesting and a learning opportunity for me! I haven't made this yet but I will and I'll edit as desired. thanks to all the reviews!

• elizabe3

• Minneapolis, MN

• 6/10/2016