Jade and Snow Salad

In this simple vegan salad, adapted from one presented in Ken Hom’s 1988 Asian Vegetarian Feast (ISBN 978-0688077532), blanched broccoli and cauliflower florets are dressed with a peanut, soy and coconut milk dressing.  If you can find the sweet Indonesian soy sauce called ‘ketjap manis’ please use it instead by replacing 1 tablespoon of it for the soy and sugar. 

½ pound broccoli florets
½ pound cauliflower florets
2 tablespoons peanut butter 
2 tablespoons rice vinegar
2 tablespoons coconut milk
1 teaspoon chili oil
1 teaspoon sesame oil
1 tablespoon sugar
1 tablespoon soy sauce

Blanch broccoli and cauliflower florets in salted, boiling water for 4 minutes.  Drain, rinse under cold water and drain again. 

Mix remaining ingredients in a small saucepan, and just bring to a simmer over medium heat, whisking constantly.  Remove from heat and let cool.  Dress on top of the blanched broccoli and cauliflower and serve cold.

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