This peanut sauce is so creamy and rich it makes even bean sprouts feel indulgent
1 golden beet, scrubbed, cut into matchsticks1 Persian cucumber, halved lengthwise, thinly sliced crosswiseKosher saltPulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth. Transfer peanut sauce to a small saucepan and add ¼ cup water . Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt. Keep warm over low heat, whisking occasionally.Sauce can be made 3 days ahead.
Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts.Recipe by
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