Indonesian Salad (Gado-Gado)

30 minutes Prep: 10 minutes Cook: 20 minutes

340 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients


Dressing
1/2	cup	coconut	flaked
1	cup	water	hot
1	each	onion	chopped
1	clove	garlic	finely chopped
1 1/2	teaspoons	peanut oil
2/3	cup	peanut butter
1/2	cup	water
1	tablespoon	sugar
1/2	teaspoon	salt
1/2	teaspoon	chili powder
1/8	teaspoon	ginger	ground

Salad
1	cup	bean sprouts
1	cup	cabbage	shredded
4	ounces	bean curd	drained and cut into 1" pieces
2	tablespoons	peanut oil	or vegetable oil
1	cup	potatoes	cooked, peeled, and sliced
1	cup	green beans	cooked
1	cup	carrots	cooked &
1	each	cucumber	sliced
2	large	eggs	hard-cooked, peeled, sliced

Directions

To prepare Dressing, place coconut in blender container.

Add 1 cup hot water.

Cover and blend on high speed about 30 seconds.

Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes.

Stir in coconut and remaining ingredients.

Heat to boiling, stirring constantly.

Reduce heat.

Simmer, uncovered, stirring occasionally, until slightly thickened, about 3 minutes.

To prepare Salad, pour enough boiling water over bean sprouts and cabbage to cover.

Let stand 2 minutes. Drain. Cook bean curd in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown.

Remove with slotted spoon.

Drain. Cook potatoes in same skillet until light brown.

Drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter.

Pour warm Dressing over Salad.

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Nutrition Facts

Serving Size 257g

Amount per Serving

Calories 340 67% of calories from fat

	% Daily Value*
Total Fat 25.0g	39%
Saturated Fat 6.0g	30%
Trans Fat 0.0g
Cholesterol 71mg	24%
Sodium 381mg	16%
Total Carbohydrate 20.0g	7%
Dietary Fiber 5.0g	18%
Sugars 8.0g
Protein 14.0g	28%

Vitamin A	78%		Vitamin C	24%
Calcium	9%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This really was good. I was out of rice, but I did have orzo, so I used that. Only things I would change is the amount of pepper -- just a smidge will do; and the amount of margarine. If you are making this in a non-stick pan, as the recipe directs, I think you're fine with half that amount.