4 medium carrots, cut into matchsticks
200g cauliflower, cut into florets
100g snow peas, ends removed and halved
1 lebanese cucumber, cut into matchsticks
100g chopped iceberg lettuce
120g bean sprouts
1/2 cup fresh, chopped coriander
Peanut Sauce Ingredients:
70g toasted unsalted peanuts
2 cloves garlic
4 spring onions, chopped
1/2 teaspoon brown sugar
1 tablespoon soy sauce
1/2 teaspoon chilli sauce
1 tablespoon lemon juice
140ml light coconut milk
1. Boil or steam the carrot, cauliflower and snow peas until just tender.
2. Use a mortar and pestle to grind peanuts until finely crushed. Place in a bowl and then use the mortar and pestle to crush garlic and spring onions into a paste. Cook garlic and onion paste for 2 minutes in a frying pan with a little bit of oil, stirring. Add remaining sauce ingredients and bring to a boil, then reduce the heat and simmer uncovered for around 5 minutes. Add the nuts and continue simmering uncovered for another 5 minutes.
3. Place carrot, cauliflower, and snow peas into a bowl with cucumber, lettuce, sprouts and coriander. Toss gently to combine then drizzle with peanut sauce and serve.