Gado-gado (vegetable salad with peanut sauce)

Yield: 4 servings

Measure Ingredient
2 \N Carrots; finely sliced
2 mediums Potatoes; sliced
1 cup Cabbage; shredded
2 cups Bean sprouts
1 tablespoon Oil
1 cup Tofu; cut in 1 inch cubes
1 cup Cucumber; sliced
2 mediums Tomatoes; sliced
1 \N Scallion
1 tablespoon Oil
1 \N Garlic clove; up to 2 crushed
1 small Onion; grated
1 \N Green chili;finely chopped OR- Chili powder
½ cup Peanut butter; crunchy
1 teaspoon Lemon juice; or vinegar
½ cup Coconut, creamed; melted in Water Salt


Steam or parboil the carrots & potato slices for 5 minutes. Then cook the cabbage, bean sprouts & cucumber for 1-2 minutes. Drain the vegetables and leave them to cool. If using tofu, heat 1 Tbsp oil in wok or pan & 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 & 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.

"The New Internationalist Food Book"

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