Vegetable Satay

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Although usually made with strips of chicken or beef, this Indonesian-style satay can be made with fresh broccoli and cauliflower florets. Hot Madras curry has a bit of a kick; use regular curry powder if you just want the flavor of curry but not the heat. To save time, look for broccoli and cauliflower already cut into florets in the produce section or at the salad bar of your supermarket.

Vegetable Satay
photographer: Ken Burris
Nutritionist Tested & Approved
  • Total Time: 2 1/2 hours (including marinating time)

  • 24 broccoli florets, (about 10 ounces)

  • 24 cauliflower florets (about 10 ounces)

  • 1 tablespoon reduced-sodium soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon minced fresh ginger

  • 1 tablespoon smooth natural peanut butter

  • 1 clove garlic, minced

  • 1 teaspoon hot Madras curry powder

  • 1/4 teaspoon salt

  • 12 skewers

  1. Bring a large saucepan of water to a boil over high heat. Add broccoli and cauliflower; cook until tender-crisp, about 3 minutes. Drain; rinse under cool water.

  2. Whisk soy sauce, vinegar, oil, ginger, peanut butter, garlic, curry and salt in a large bowl until smooth. Add the florets; gently toss to coat. Let marinate at room temperature for at least 2 hours or cover and refrigerate for up to 1 day.

  3. To serve, thread 2 broccoli and 2 cauliflower florets onto each skewer. (Reserve marinade.) Arrange the skewers on a platter in a single layer and drizzle with the marinade.

Nutritional Facts

Per skewer
33 Calories
3g Carbohydrates
2g Fat
0g Saturated Fat
1g Monounsaturated Fat
2g Protein
0mg Cholesterol
1g Dietary Fiber
157mg Potassium
100mg Sodium
0g Added Sugars
1 vegetable
1 fat Exchanges
0 Carbohydrate Servings
Vitamin C (60% daily value)
Vitamin A (15% dv)

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