Ingredients

• 2 Potatoes
• 200 gms (0.44 lb) Green beans
• 2 Carrots
• 200 gms (0.44 lb) Cabbage
• 1 Cucumber
• 200 gms (0.44 lb) Tofu
• 150 gms (0.33 lb) Bean sprouts
• 100 gms (0.22 lb) Peanut butter
• 200 mls (0.83 cup) Coconut milk
• 2 tbsps Soy sauce
• 2 tbsps Lime juice
• 2 Garlic cloves
• 1 Red chili
• 100 mls (0.42 cup) Water
• 1 tsp Salt

Instructions

1. Boil the potatoes in salted water until tender, then cut into bite-sized pieces.
2. Blanch the green beans and carrots in boiling water for 3-4 minutes, then cool in ice water. Cut the carrots into thin slices.
3. Steam or boil the cabbage until tender and cut into bite-sized pieces.
4. Slice the cucumber thinly.
5. Cut the tofu into cubes and pan-fry until golden brown.
6. Arrange the potatoes, green beans, carrots, cabbage, cucumber, tofu, and bean sprouts on a large platter.
7. To make the peanut sauce, blend together the peanut butter, coconut milk, soy sauce, lime juice, garlic, red chili, and water until smooth.
8. Pour the peanut sauce over the arranged salad ingredients and serve.

Notes

• Gado-Gado is a traditional Indonesian salad served with a rich peanut sauce.
• This version is vegan.