1 cup (90g) string beans cut into 4-cm pieces 
1 cup (56g) shredded cabbage 
1 cup (230g) bean sprouts 
1 cup (43g) water spinach 
1 cup (43g) Chinese spinach 
1 large (285g) potato, boiled, cubed 
2 pieces (85g) fried tofu, 5-cm squares each 
1 thinly sliced medium-sized fresh cucumber (240g) 
1 hard-boiled egg (50g), quartered 
1 large tomato (275g), sliced 

For dressing:
1 cup (256g) SKIPPY® Creamy Peanut Butter 
6g grated fresh ginger 
1 clove (6g) minced garlic 
14g brown sugar 
1 1/2 cups (360 mL) hot water 
20 mL cider vinegar 
10 mL soy sauce 
2g crushed red pepper 

1. Mix dressing ingredients together in a bowl. Set aside.
2. In a large pot, bring 8 cups (1.9L) of water to a boil. Blanch lightly and strain string beans, cabbage, bean sprouts, water spinach and Chinese spinach. 
3. Slice cucumber, hard-boiled egg and tomato.
4. In a large bowl, place blanched vegetables. Arrange potatoes, tofu, tomatoes, cucumber and egg on top.
5. Drizzle with dressing.

This recipe is recommended for 2 servings.