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Gado-Gado (Vegetable Salad with Peanut Sauce)

 

.
80

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 each carrots
finely
2 medium potatoes
sliced
1 cup cabbage
shredded
2 cups mung bean sprouts
1 tablespoon vegetable oil
1 cup tofu
cut in 1 inch cubes
1 cup cucumbers
sliced
2 medium tomatoes
sliced
1 each scallions, spring or green onions
Sauce
1 tablespoon vegetable oil
1 each garlic cloves
crushed
1 small onions
grated
1 each green chili peppers
finely chopped
*
½ cup peanut butter
crunchy
1 teaspoon lemon juice
or vinegar
½ cup coconut
creamed, in
*
½ cup water
1 x salt
*

Directions

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

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

Drain the vegetables and leave them to cool.

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

Now arrange the steamed vegetables in layers on flat 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 to 3 minutes.

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 364g (12.8 oz)
Amount per Serving
Calories 44658% of calories from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 191mg 8%
Total Carbohydrate 12g 12%
Dietary Fiber 8g 30%
Sugars g
Protein 37g
Vitamin A 115% Vitamin C 49%
Calcium 29% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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