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Title: Gado-Gado (Vegetable Salad with Peanut Sauce)
Categories: Ethnic Salad Sauce
Yield: 4 Servings
| 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 | |
| SAUCE | ||
| 1 | tb | Oil |
| 1 | Garlic clove; up to 2 crushed | |
| 1 | sm | Onion; grated |
| 1 | Green chili;finely chopped OR- | |
| 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 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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