Indonesian Cooked Vegetable Salad with Peanut Dressing

INGREDIENTS

One-quarter 3 ½-pound cabbage, cored and sliced thinly
2 Cup chopped green beans or Chinese long beans (1-inch lengths)
1 Pound bean sprouts
1 mirliton (chayote squash), peeled, cored and julienned
2 Cup spinach or Chinese kangkung (optional)
1 Cup unsalted dry-roasted peanuts
2 Tablespoon dark brown or palm sugar
1/2 Cup water
2 Teaspoon sambal oelek or 1 red chile pepper, seeded and chopped
1 Teaspoon fermented shrimp paste (optional)*
1 cucumber, peeled and sliced into half-discs (optional)

PREPARATION

• Bring 4 quarts water to a boil in a large pot over high heat.
• Prepare an ice bath in a large bowl.
• Blanch the vegetables for these listed times, immediately plunging each vegetable into the ice bath afterward and then draining: cabbage, until crisp tender, about 7 minutes; green beans, until crisp tender, about 2 minutes; bean sprouts, until cooked through, about 10 minutes; mirliton, until soft, about 3 minutes; spinach, if using, until just wilted, about 30 seconds.
• Meanwhile, prepare the dressing. Combine the peanuts and sugar in the bowl of a food processor and pulse until combined. With the machine running, gradually add the water until slightly grainy while still runny. It should not turn creamy like peanut butter; there should still be some texture. **
• Blend in the sambal oelek or chile pepper and fermented shrimp paste, if using.
• Once the vegetables are done, chill the vegetables in the refrigerator first, if desired
• Bunch the cabbage up and squeeze out as much moisture as possible.
• Then, combine it in a large bowl with the other vegetables and cucumber, if using, and gently toss by hand together with the dressing. Serve immediately.

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