Categories: Salads, Appetizers, Side dish, Vegetables 
      Yield: 6 servings 
  
-----------------------------------SALAD----------------------------------- 
    1/2 lb Red potatoes 
      2 c  Cauliflower florets 
      1 md Carrot, julienned 
    1/4 lb Green beans, sliced 
      2 c  Green cabbage, shredded 
      1 c  Jicama, julienned 
 
----------------------------------DRESSING---------------------------------- 
      1 c  Coconut milk 
    1/3 c  Crunchy peanut butter 
      1 lg Garlic clove, minced 
      3 tb Indonesian sweet soy sauce 
      3 tb Fresh lemon juice 
      1 ea Square inch of lemon zest 
      2 tb Brown sugar 
      1 ts Crushed hot red pepper 
    1/2 ts Salt 
      2 tb Water 
      2 ea Scallions, thinly sliced 
      6 ea Cherry tomatoes 
  
  In a medium saucepan of boiling salted water, cook the potatoes until 
  tender, 12 to 20 minutes, depending on size; drain.  When cool enough 
  to handle, peel and slice. 
   
  In another saucepan of boiling salted water, cook the cauliflower 
  until just tender, about 3 minutes.  Remove with a slotted spoon and 
  rinse under cold water; drain well. 
   
  In the same boiling water, repeat this process with the carrot, then 
  the green beans, and finally the cabbage.  (The jicama is not cooked.) 
   
  To make the dressing, in a medium saucepan, combine the coconut milk, 
  peanut butter, garlic, sweet soy sauce, lemon juice, lemon zest, brown 
  sugar, hot pepper, salt and 2 tablespoons of water.  Bring to a boil 
  over moderate heat, stirring frequently.  Reduce the heat to 
  moderately low and simmer until thickened, about 10 minutes.  Keep 
  warm over very low heat until ready to use. 
   
  Arrange the vegetables in layers in a large salad bowl.  Scatter the 
  scallions on top.  Garnish with tomatoes.  Pour the warm peanut butter 
  sauce over all.  Serve at room temperature. 
   
  Recipe by Robb Dabbs