It is Thursday night and vegetable supplies are starting to get low. Traditionally, this Indonesian salad is composed of blanched vegetables including string beans, bean sprouts, cabbage and raw cucumber. Well I did not have any of those things. Gado-gado in Indonesian translates to ‘mix-mix’ so I feel that using a mixture of any vegetables you have on hand is staying true to the recipe. This dish allows you to incorporate a variety of vegetables, both raw and cooked. I used fresh tomatoes, red capsicum, carrots and frozen peas, but you can substitute for just about any combination of raw and cooked vegetables you have. The boiled eggs provide satisfying protein and the peanut sauce is delicious too. I eliminated the palm sugar typically used in this recipe and added reduced fat coconut cream instead for sweetness.
Makes 2 serves
¼ cup peanut butter
¼ cup reduced fat coconut cream
¼ cup water
Juice of ½ a lime
1 tablespoon soy sauce
1 clove garlic
¼ teaspoon dried chilli
3 hard boiled eggs, sliced
2 tomatoes, cut into wedges
½ red capsicum, thinly sliced
1 carrot, peeled in ribbons
1 cup frozen peas, thawed
- To make the sauce, add all the ingredients into a food processor and process until a smooth, even consistency is achieved.
- Arrange the tomatoes, capsicum, carrot ribbons, peas and sliced boiled eggs on two plates.
- Drizzle the peanut sauce over the entire salad.
Total cost = approximately $3.75 based on groceries purchased at Aldi