Prepare the Vegetables: Wash and chop all vegetables as indicated.
Keep them separate for sequential cooking.
Cook the Hard-Boiled Eggs: Place eggs in a saucepan and cover with cold water.
Bring to a boil, then turn off the heat, cover, and let stand for 10-12 minutes.
Transfer to an ice bath to cool, then peel and quarter.
Cook the Vegetables: In a saucepan of boiling, lightly salted water, cook the potatoes until tender, about 10-15 minutes.
Remove with a slotted spoon.
In the same water, blanch the remaining vegetables (carrots, green beans, cauliflower, cabbage) for 2-4 minutes until crisp-tender.
Drain everything well in a colander.
Make the Peanut Dressing: In a small bowl or jar, whisk the crunchy peanut butter with the hot water until smooth.
Add the vegetable oil, chopped garlic, chopped shallots, salt, hot sauce, brown sugar, soy sauce, and lemon juice.
Mix or shake until well combined and creamy.
Assemble the Salad: Arrange a bed of lettuce on a large platter or in individual bowls. Artfully arrange the cooked potatoes, blanched vegetables, fresh cucumber, and tomato wedges on top.
Garnish and Serve: Drizzle the peanut dressing generously over the salad.
Top with quartered hard-boiled eggs, fresh bean sprouts, and a sprinkle of crushed peanuts, if using.
Serve immediately, either warm or at room temperature.
Serves 2-4.
