This is an easy version of the Indonesian salad that is characterised by the spicy peanut dressing. For added protein, sliced tempeh can be added.

This is an easy version of the Indonesian salad that is characterised by the spicy peanut dressing. For added protein, sliced tempeh can be added.

Ingredients

For The Salad

  • 2 medium potatoes
  • 2 carrots, cut into matchsticks
  • 125 g (4 oz) French beans, sliced
  • 1/2 Chinese cabbage coarsely shredded
  • 125 g (4 oz) bean sprouts
  • 1 head bok choy, horizontally sliced
  • 1/2 cucumber in matchstick slices
  • 225 g (8 oz) firm tofu, drained and sliced

For The Peanut Dressing

  • 250 g (9 oz) crunchy peanut butter
  • 500 ml (16 fl oz) water
  • 1 small onion, very finely chopped
  • 2 cloves of garlic, crushed
  • 1 tbsp brown sugar
  • 1 tsp rice vinegar
  • 1/2 – 1 tsp chilli powder
  • sea salt

Method

  1. Boil the potatoes until just tender, then cut into slices. Parboil the carrots and French beans until tender but still crisp.
  2. Blanch the bean sprouts for 10 seconds, drain; repeat with the Chinese cabbage.
  3. Layer the vegetables, the bok choy and cucumber on individual plates.
  4. In a non-stick frying pan, fry the tofu on both sides until golden brow, then drain on kitchen paper.
  5. Cool and arrange on top of vegetables.
  6. To make the dressing, combine the peanut butter and water until they are well mixed.
  7. Stir in the onion, garlic, brown sugar and rice vinegar, then add chilli powder and salt to taste.
  8. Pour the dressing over the vegetables just before serving.

Variations

  • For added protein, sliced tempeh can be added

Indonesian salad with miso sesame dressing:

  • Prepare the vegetables for the base salad.
  • Instead of the peanut dressing, combine 4 tbsp miso, 6 tbsp soya sauce, 2 tbsp sesame oil, 4 tbsp rice vinegar and 50 g (2 oz) sesame seeds.

Indonesian salad with coconut peanut dressing:

  • Prepare the basic salad and dressing, but when making the dressing, blend 250 ml (8 fl oz) of water in a blender with 50 g (2 oz) cream of coconut or flaked coconut, until smooth.
  • Then mix with the remaining water and peanut butter before adding the remaining ingredients.
  • Serve garnished with dried flaked coconut.

Gado Gado with peanuts:

  • Prepare the basic recipe, adding 150 g (5 oz) salted, roasted peanuts with the tofu.

Gado Gado with rice:

  • Prepare the basic recipe, using 400 g (14 oz) cooked rice in place of the potatoes.
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