Mise en Place

• Place a stock pot filled with a gallon of water over medium heat and bring to a boil.
• Wash the fresh vegetables
• Remove both ends from the string beans and the bean sprouts.
• Remove the cabbage heart and divide cabbage into 4 pieces.
• Squeeze juice from the lime
• Peel the garlic and onion
• Remove seeds from the jalapeño
• Measure out all ingredients

Blanch the Vegetables

• Once water is boiling, place the cabbage in the pot and let it cook for 5-7 minutes
• After this time, remove cabbage from the pot and run under cold water. Be sure to drain well and set aside on a large plate.
• Allow water to return to a boil and place string beans into the pot and cook for 5 minutes.
• Remove from the pot and run under cold water, draining well. Set aside on the plate with cabbage.
• Place bean sprouts into boiling water and let it cook for 1 minute.
• Remove sprouts from the pot and run under cold water, drain, and place on the plate.

Prepare the Peanut Sauce

• In a blender, add lime juice, garlic, onion, jalapeño, salt, honey, cayenne pepper, ginger, and peanut butter.
• Blend to a smooth consistency
• If the sauce is too thick, add 1/3 C water and blend

Serve

• Place the blanched cabbage, string beans, and bean sprouts onto a plate.
• Drizzle 1-3 Tbsp of peanut sauce onto the vegetables.
• Serve and enjoy!

Notes:
Vegetable alternatives include broccoli, cauliflower, carrots
If allergic to peanuts, use any type of nut butter