Gado-gado salad

Yield: 4 Servings

Measure Ingredient
½ cup Rice vinegar**
1½ teaspoon Salt
1 teaspoon Sesame oil
⅔ cup Roasted unsalted peanuts
½ cup Hot water
3 tablespoons Brown sugar
1 tablespoon Light soy sauce
1½ tablespoon Crushed red pepper; (to tast

1 - 2 ea heads cabbage; chopped A tasty cool version (temperature wise, there is a spicy glow to it!) Of the Indonesian recipe: *natural style **(substitute cider vinegar) Dissolve peanut butter in hot water (15 seconds in the microwave helps) Mix all except the peanuts, and let stand in fridge for 6-12 hrs, stirring occasionally.

Mix in peanuts and serve. =Mark in NJ FROM: MARK STEVENS (GPJR87A)

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