Gado-Gado (Vegetable Salad with Peanut Sauce)

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Title: Gado-Gado (Vegetable Salad with Peanut Sauce)
Yield: 4 Servings
Categories: Ethnic, Salad/dress


2 Carrots; finely sliced
2 md Potatoes; sliced
1 c Cabbage; shredded
2 c Bean sprouts
1 tb Oil
1 c Tofu; cut in 1 inch cubes
1 c Cucumber; sliced
2 md Tomatoes; sliced
1 Scallion

1 tb Oil
1 Garlic clove; up to 2
1 sm Onion; grated
1 Green chili;finely chopped
1 ts -Chili powder
1/2 c Peanut butter; crunchy
1 ts Lemon juice; or vinegar
1/2 c Coconut, creamed; melted in
1/2 c -Water

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"
Posted to MM-Recipes Digest V4 #011


Date: Thu, 9 Jan 1997 21:33:33 -0500 (EST)