Sauce
2 Thai chiles, chopped
2 Veggie Box garlic cloves
1 cup creamy peanut butter
¾ cup unsweetened coconut milk
2 tablespoons brown sugar
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 teaspoons fish sauce
salt to taste

Salad
1/2 head Veggie Box Napa Cabbage, thinly sliced
3 scallions, thinly sliced
1 beet, scrubbed, cut into matchsticks
1 celery stalk, thinly sliced on a diagonal
1 med cucumber, halved lengthwise, thinly sliced crosswise
1 cup Veggie Box bean sprouts
1 cup coarsely chopped cilantro
⅓ cup torn mint leaves
⅓ cup unsalted, toasted peanuts, crushed
4 cups warm cooked brown rice
(Optional) 4 Soft boiled eggs

2 Thai chiles, chopped 2 Veggie Box garlic cloves 1 cup creamy peanut butter 2 tablespoons brown sugar 2 tablespoons fresh lime juice 2 tablespoons soy sauce 2 teaspoons fish sauce 1/2 head Veggie Box Napa Cabbage, thinly sliced 3 scallions, thinly sliced 1 beet, scrubbed, cut into matchsticks 1 celery stalk, thinly sliced on a diagonal 1 med cucumber, halved lengthwise, thinly sliced crosswise 1 cup Veggie Box bean sprouts 1 cup coarsely chopped cilantro 4 cup s warm cooked brown rice

Sauce
In a blender, pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce until smooth. Transfer to small saucepan. Add ¼ cup water. Heat over medium-low, stirring often, until smooth and hot, about 5 min. Add splash of water as needed to achieve drizzling consistency. Add salt to taste. Make Ahead Option: Make up to 3 days ahead. Store covered in fridge. Reheat in a small saucepan over medium-low, stirring often.

Salad
Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Serve salad with brown rice and optional eggs. Top with crushed peanuts. Drizzle generously with peanut sauce.