Indonesian Gado Gado Salad
Author: 
Serves: 6
 
Ingredients
  • Greens (Kale, Salad Leaves, Romaine, Spinach)
  • 2 Carrot, using a peeler make strips
  • 1-2 large Potato
  • 2 cups Bean sprouts
  • 4 oz Green Beans
  • 6 Boiled Eggs (omit for vegans)
  • 1 Tomatoes
  • 1 small Cucumber
  • Noodles
  • 1 large bunch Mint, Coriander
  • Other Toppings: Tofu, Tempeh, Broccoli
  • Garnishes: Peanuts, Rice Crackers, Fried Shallots
  • Vegan Peanut Sauce (made with real peanuts)*
Instructions
  1. Peel and chop up potato into chunks. Place in boiling water and let the potatoes cook till soft.
  2. In another pot, place eggs into a pot of cold water. Bring it to a rolling boil, then switch off heat and cover for 10 minutes before draining. Run under cold water and then allow it to cool. Peel and chop into wedges.
  3. Work in batches, bring a pot of water to boil. Blanch bean sprouts, green beans for 1 minute.
  4. Using a peeler make long strips of carrots. Arrange on a plate with fresh herbs and serve with the peanut sauce.
Notes
*Soy Free Option: When making our peanut sauce, you can substitute the soy sauce with fish sauce! We've tried both and they taste delicious!
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2018/08/08/healthy-gado-gado-salad-with-the-best-peanut-sauce/