1 Cup (16 tbs), grated or finely chopped, use an electric blender, if desired
To Taste (Few Grains)
Cut beans into 2-inch pieces and carrots into 2x1/2 inch strips.
Separate cauliflower into florets.
Cook vegetables separately in boiling salted water until tender.
Drain; reserve about 1/4 cup each of the carrot and bean liquid.
Immediately blend the peanuts, vinegar, brown sugar, salt, red pepper, and enough vegetable liquid to make a thick sauce.
Arrange vegetables on heated platter; spoon sauce over them.
Garnish with sliced hard-cooked eggs.
Sprinkle with paprika, if desired.