1.Boil, steam or microwave carrot, potato, cauliflower and peas, separately, until just tender; drain. Rinse under cold water; drain.
2.Meanwhile, make peanut sauce. Using mortar and pestle, grind nuts until crushed finely; transfer to small bowl. Using mortar and pestle, crush garlic and green onion into a coarse paste. Cook garlic mixture in medium lightly oiled frying pan, stirring, 2 minutes. Add remaining ingredients; bring to the boil. Reduce heat; simmer, uncovered, 3 minutes. Add nuts; simmer, uncovered, 5 minutes.
3.Place carrot, potato, cauliflower and peas in large bowl with cucumber, lettuce, sprouts and coriander; toss gently to combine. Serve salad drizzled with peanut sauce.