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Indonesian Salad (Gado-Gado)

 

85

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

Dressing
½ cup coconut
flaked
*
1 cup water
hot
1 each onions
chopped
1 clove garlic
finely chopped
1 ½ teaspoons peanut oil
cup peanut butter
½ cup water
1 tablespoon sugar
½ teaspoon salt
½ teaspoon chili powder
teaspoon ginger
ground
*
Salad
1 cup mung 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 cucumbers
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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 33967% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 381mg 16%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 18%
Sugars g
Protein 28g
Vitamin A 78% Vitamin C 22%
Calcium 9% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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