Ingredients:
Servings:
10
2 garlic cloves
2 shallots
2 chili peppers (or to taste)
1 teaspoon salt
2 tablespoons palm sugar (or brown sugar)
250 g roasted peanuts
2 teaspoons water
250 ml coconut milk
350 g cucumbers, sliced thin
400 g carrots, cut into matchsticks and steamed
200 g long beans, cut finger-length and steamed
300 g bean sprouts, blanched
350 g potatoes, peeled, cubed and steamed
4 eggs, hardboiled and diced
Directions:
Prep Time: 30 mins Total Time: 40 mins
1
Prepare the dressing: In a blender or food processor, blend the first 6 ingredients (garlic to roasted peanuts) until smooth. Add the water and coconut milk, blend again until smooth. Bring to a boil, lower heat and simmer 10 minutes. Allow to cool before using.
2
Prepare the salad: Combine all the remaining ingredients (cucumber to eggs) in a large bowl. Pour the dressing over and serve.
3
If you like, the salad ingredients can be set out separately rather than mixed altogether. The dressing can be served in individual bowls rather than poured over all.
Nutrition Facts
Indonesian Vegetable Salad With Peanut Sauce (Gado-Gado)
Serving Size: 1 (252 g)
Servings Per Recipe: 10
Amount Per Serving
% Daily Value
Calories 365.0
Calories from Fat 175
48%
Total Fat 19.5 g
30%
Saturated Fat 7.0 g
35%
Monounsaturated Fat 7.1 g
35%
Polyunsaturated Fat 4.5 g
22%
Trans Fat 0.0 g
0%
Cholesterol 74.4 mg
24%
Sodium 509.6 mg
21%
Potassium 687.5 mg
19%
Magnesium 87.2 mg
3%
Total Carbohydrate 40.1 g
13%
Dietary Fiber 4.8 g
19%
Sugars 23.3 g
93%
Protein 11.8 g
23%
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