Thai Peanut Dressing with Cabbage, Blistered Sambal Green Beans and Jammy Eggs

Now this is how to take a salad to the next level! The combination of the crunchiness from the vegetable to the creaminess of the eggs and the perfect snap and shriveled texture of the green beans makes it a winner, not to mention the salty, sweet and savory likes of the dressing.

Total time: 25 minutes

Yield: 4 servings (about 1 cup of dressing)

Ingredients

Dressing:

2 tbsp olive oil

2 tbsp sesame oil

3 tbsp creamy salted peanut butter

1 tbsp honey

3 tbsp rice wine vinegar

1 tsp ginger paste

1 tsp soy sauce

Juice of 1/2 a lime (about 3/4 tbsp)

1/4 tsp salt

Salad:

1/2 a head of savoy cabbage, thinly sliced

1 red bell pepper, julienned

2 large carrots, julienned

1/2 an English cucumber, julienned

1 cup packaged shredded broccoli

6 eggs

Garnish: toasted sesame seeds

Blistered Sambal Green Beans:

1 package of green beans, trimmed

2 tbsp vegetable oil

2-3 tbsp sambal (depending on your tolerance for heat)

Directions

1. In a small pot, bring water to a boil and heavily salt the water. Blanch the green beans (30 seconds-1 minute). Immediately place the green beans in an ice bath. Set aside.

2. Whisk together the ingredients in a medium bowl until well combined and smooth. Set aside.

3. Remove the excess water from the green beans with a towel. In a large skillet, heat oil over high until shimmering. Add the green beans (do not overcrowd the pan, do it in two batches if your pan isn’t large enough) and cook until browned, about 3 minutes (be patient! Don’t touch the green beans). Carefully toss the beans and spread them out in the pan and continue to brown, about 2-3 minutes. Place the beans in a medium bowl and toss with sambal. Set aside.

4. In a large bowl, combine the salad ingredients. Add the dressing and toss until fully coated. Lightly smash the salad ingredients to help soften the cabbage. Set aside.

5. In the same small pot, bring water to a boil. Prepare an ice bath in a medium shallow bowl for the eggs. Add the eggs and cook for 6 minutes. Remove and place them in the ice bath. Set aside.

6. Toss the salad again to ensure that the ingredients have softened and have slightly marinated.

7. Remove the eggs from the ice bath, gently tap the bottom of the egg on a flat surface and then all around the egg, and peel the shells. Slice in half.

8. Assemble four bowls with the salad, eggs and green beans. Garnish with toasted sesame seeds.