Serves 8
Ingredients
For the Salad:
• 250g tender French beans
• 250g tender broccoli
• 200g snow peas
• 1 tablespoon sesame oil
• 1 tablespoon white sesame seeds
• 1 small onion, thinly sliced (for garnishing)
• 2 tablespoons roasted peanuts, crushed (for garnishing)
For the Peanut Sauce:
• 100g roasted peanuts
• 2 tablespoons jaggery
• 2 tablespoons tamarind water
• ½ teaspoon red chili powder
• 1 garlic clove
• Salt to taste
Method
Preparing the Vegetables:
1. De-string the French beans and snow peas. Cut the broccoli into large florets.
2. Blanch the vegetables in boiling water for 2 minutes. Add a pinch of sugar to help retain their vibrant color. Important: Do not cover the pot with a lid.
3. Immediately transfer the blanched vegetables to ice-cold water to preserve their crunch and bright green color. Drain well.
4. Heat the sesame oil in a large pan or wok. Add the sesame seeds and stir-fry the blanched vegetables briefly until well-coated and fragrant.
5. For the garnish, thinly slice the onion into long strips and deep-fry until golden and crispy. Set aside on paper towels. Reserve 2 teaspoons of crushed roasted peanuts for topping.
Making the Peanut Sauce:
Grind together all the sauce ingredients—roasted peanuts, jaggery, tamarind water, red chili powder, garlic, and salt—into a smooth, thick sauce.
Assembling the Salad:
Just before serving, pour the peanut sauce over the prepared vegetables and toss gently to coat. Sprinkle the crispy fried onions and crushed peanuts on top.

Notes:
• This salad can be served hot or cold according to your preference.
• Add the garnishing just before serving to maintain the texture and crunch.
• While any cooking oil works, sesame oil is traditionally preferred for Asian-inspired dishes and adds an authentic, nutty flavor.