Gado-gado salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | PEANUT BUTTER* |
| 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 |
Directions
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)