Gado-Gado (Vegetable Salad With Peanut Sauce)

Servings: 4
Ingredients:

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 and potato slices for 5 minutes. Then cook the
cabbage, bean sprouts and cucumber for 1-2 minutes. Drain the vegetables and
leave them to cool. If using tofu, heat 1 Tbsp oil in wok or pan and 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 and 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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