Crunchy Vegetable–Rice Bowl with Warm Peanut Sauce

bon appétit rice peanut asian cucumber cilantro brown rice cabbage chile pepper vegetarian

Andy Baraghani

Serves 4

Source

Ingredients

2 red or green Thai chiles, chopped

1 garlic clove, grated

1 cup creamy peanut butter

3/4 cup unsweetened coconut milk

2 tablespoons dark brown sugar

2 tablespoons fresh lime juice

2 tablespoons soy sauce

2 teaspoons fish sauce

Kosher salt

4 large eggs, room temperature

1/4 head of Napa cabbage, thinly sliced

3 scallions, thinly sliced

1 golden beet, scrubbed, cut into matchsticks

1 celery stalk, thinly sliced on a diagonal

1 Persian cucumber, halved lengthwise, thinly sliced crosswise

1 large handful of bean sprouts

1 cup coarsely chopped cilantro

1/3 cup torn mint leaves

Kosher salt

1/3 cup unsalted, toasted peanuts, crushed

4 cups warm cooked brown rice

Method

Pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth. Transfer peanut sauce to a small saucepan and add 1/4 cup water (if too thick, add a splash or so of water as needed). Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt. Keep warm over low heat, whisking occasionally.

Cook eggs in a large saucepan of boiling water 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set aside.

Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts.

Serve salad with brown rice and eggs, drizzled with some peanut sauce, with more sauce on the side.

Sauce can be made 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.