Gado-Gado (Vegetable Salad with Peanut Sauce)

30 minutes Prep: 10 minutes Cook: 20 minutes

448 calories per serving view nutrition facts

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2	each	carrots	finely
2	medium	potatoes	sliced
1	cup	cabbage	shredded
2	cups	bean sprouts
1	tablespoon	vegetable oil
1	cup	tofu	cut in 1 inch cubes
1	cup	cucumber	sliced
2	medium	tomatoes	sliced
1	each	scallions, spring or green onions

Sauce
1	tablespoon	vegetable oil
1	each	garlic clove	crushed
1	small	onion	grated
1	each	green chili pepper	finely chopped
1/2	cup	peanut butter	crunchy
1	teaspoon	lemon juice	or vinegar
1/2	cup	coconut	creamed, in
1/2	cup	water
1	x	salt

Steam or parboil the carrots and potato slices for 5 minutes.

Then cook the cabbage, bean sprouts and cucumber for 1-2 minutes.

Drain the vegetables and leave them to cool.

If using tofu, heat 1 Tbsp oil in wok or pan and cook it for 3-5 minutes, turning from time to time until it is golden all over.

Now arrange the steamed vegetables in layers on fat platter, potatoes, then bean sprouts, carrots and cucumber.

Put the tomatoes and tofu on top.

For the sauce, heat the oil in a wok or large pan.

Stir fry the garlic, onion, and chili for 2-3 minutes.

Add the peanut butter, lemon juice or vinegar and coconut milk and simmer for 2-3 minutes.

The sauce should be thick but pourable so add more lemon juice/coconut milk if necessary.

To serve, pour the hot sauce over the vegetables and garnish with scallion, onion slices.

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Serving Size 369g

Amount per Serving

Calories 448 58% of calories from fat