Veggie Satay With Thai Coconut Yogurt Dressing
Slabs of vegetables are marinated satay style, brushed with the coconut milk based, spice infused marinade while grilling, then topped with a unique coconut cucumber yogurt dressing and satay sauce.
Servings: 4 see notes
Calories: 360kcal
Equipment
- 1 outdoor grill sub indoor grill appliance
Ingredients
Vegetables for Satay (see notes)
- 1/2 purple cabbage sliced into 1/2" slabs
- 4 spring (young) onions sub small onion any type or scallions (green onions) - see notes
- 6 oz portobello mushrooms 1-2 mushrooms
- 1 tbsp olive oil to drizzle on veggie slabs before grilling
Satay Marinade
- 1 cup coconut milk
- 4 tsps lime juice fresh squeezed, to taste
- 4 tsps brown sugar sub coconut sugar
- 1 tsp sea salt
- 1 tsp turmeric see notes
- 1 tsp ginger see notes
- 1 tsp curry see notes
- 1 tsp garam masala see notes
Slurry
- 1 tsp cornstarch
- 2 tbsp water
Coconut Yogurt Cucumber Dressing
- 1 cup cucumber I use baby w/skins on
- 1/2 cup greek non-fat yogurt sub whole milk and/or regular yogurt
- 1/4 cup coconut milk
- 1 lime juiced
- 1 tsp white sugar
- 1/4 tsp sea salt
- 2 tbsps fresh basil chopped
- 2 tbsps fresh cilantro chopped, sub parsley
- a few slices of pickled or sweet/sour jalapenos sub 1/2 fresh jalapeno finely minced.
Optional side: serve with jasmine rice or roasted sweet potatoes.
Instructions
Make Satay Marinade - 5 min
- Mix 1 cup coconut milk, 4 tsps lime juice, 4 tsps brown sugar, 1 tsp sea salt, 1 tsp turmeric, 1 tsp ginger, 1 tsp curry, 1 tsp garam masala, in bowl and whisk for a bit to dissolve the sugar.
- Divide the marinade in two. Half is used to marinate the vegetables and brush on vegetables while grilling and half is used to make a finishing sauce to drizzle over the grilled vegetable satay.
Make Coconut Cucumber Dressing - 10 min
- Mix 1 cup cucumber, 1/2 cup greek non-fat yogurt, 1/4 cup coconut , 1 lime , 1 tsp white sugar, 1/4 tsp sea salt, 2 tbsps fresh basil, 2 tbsps fresh cilantro, a few slices of pickled or sweet/sour jalapenos (chopped) together in a bowl and let chill while you finish the prep.
Prepare Veggies - marinate and skewer - 20 min, see notes
- Cut 1/2 purple cabbage into 1/4" (ish) thick slabs. Cut 4 spring (young) onions into 3 lengthwise slabs per onion. Depending on what type of onion you are using, you want to cut across onions to create slabs thick enough to thread onto skewers. Cut the 6 oz portobello mushrooms similarly (or any substitute vegetables you might have chosen).
- Skewer the veggies, by threading through the slabs as per photos. This isn't always easy, but the flat slabs can hold a lot of marinade which makes for a tasty and pretty dish.
- Lay on sheet pan, brush or drizzle with 1 tbsp olive oil , then brush both sides with the marinade, leaving some to brush when the veggies are being grilled.
Make finishing satay sauce (thicken with slurry) - 5 min
- Heat small pan on medium with the other half of the marinade you put aside.
- Once it comes to a low simmer, add the slurry (whisk 1 tsp cornstarch and 2 tbsp water together to form the slurry), and whisk continuously for a few minutes until slightly thickened. Set aside until serving.
Grill the Skewers of Veggies - 10-15 min
- Clean outside grill if using, and brush grill with oil using a paper towel.
- Heat grill to high, lay the veggie skewers down, brush with more marinade, and close grill cover. Grill for 5-10 minutes, then turn and repeat. They are done when still all dente, but charred and nicely grilled.
- Serve up with the cucumber dressing and satay sauce drizzled over the top of the dish and/or served on the side. Add cooked rice to the plates if you are super hungry!
Notes
Satay vegetables- I've chosen specific vegetables that I feel work well in slabs on skewers, but any vegetable you can thread on a skewer as a slab versus a chunk will work such as zucchini, summer squash, sweet potato.
Spring onions- as per the photos in this post, I'm using young onions with the green tops attached. You can use large shallots, small onions w/out the tops, or scallions/green onions. The flavor of all of these is heavenly w/the marinade and charred on the grill.
Spices- in place of the listed spices, you can use 1-2 tbsp of my Versatile Curry Spice Mix.
Portobello mushrooms- Some of the photos in the post don't include these mushrooms, and some do. I made skewers with and without for those who don't like mushrooms.
Nutrition
Calories: 360kcal | Carbohydrates: 47g | Protein: 9g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 1mg | Sodium: 806mg | Potassium: 1073mg | Fiber: 7g | Sugar: 29g | Vitamin C: 84mg | Calcium: 173mg | Iron: 4mg | Magnesium: 85mg | Net Carbohydrates: 39g