Pointed cabbage vegetable salad with satay sauce

Preparation

• Wash the baby potatoes carefully and quarter them. Trim the beans. Cook the beans together with the baby potatoes in a saucepan of water for 8 – 12 minutes. Drain and let stand for a while.
• In the meantime, cut the pointed cabbage into small pieces. Remove the seeds from the bell pepper and cut the flesh into strips.
• Chop the shallot. Remove the skin from the ginger and grate the ginger. Chop or crush the garlic.
• Heat a little oil in a saucepan. Sauté the chopped shallot, garlic, and ginger. Then add the peanut butter, soy sauce, sambal, sweet soy sauce, and lemon juice. Stir well.
• Finally , add the coconut milk – it looks like the sauce is going to curdle, but it's not! – and stir continuously. Taste and season with salt and pepper. Let it simmer until it thickens slightly and then turn off the heat.
• Heat a wok or large fry pan with 1 -2 tablespoons of oil over high heat. Add the sliced pointed cabbage and the bell pepper. Fry for a bit, then add the potatoes, green beans, and a few spoonfuls of the peanut sauce. Heat until the pointed cabbage is soft.
• In the meantime, heat the (chilli) oil in a fry pan and add the peanuts and honey. Fry for several minutes until the honey starts to bubble. Then pour the contents onto a sheet of baking paper and leave to harden. When hard, cut into pieces.
• Serve the Pointed cabbage vegetable salad with satay sauce and garnish with the crispy peanut topping.