Ingredients

• 200 gms (0.44 lb) cabbage
• 150 gms (0.33 lb) green beans
• 100 gms (0.22 lb) bean sprouts
• 1 carrot
• 1 cucumber
• 200 gms (0.44 lb) tofu
• 200 gms (0.44 lb) potato
• 2 hard-boiled egg
• 100 gms (0.22 lb) peanut butter
• 200 mls (0.83 cup) coconut milk
• 2 tbsps soy sauce
• 1 tbsp lime juice
• 2 garlic
• 1 tbsp chili sauce
• 50 mls (0.21 cup) water
• 1 tsp salt

Instructions

1. Boil the potatoes until tender, then peel and cut into chunks.
2. Blanch the cabbage, green beans, and bean sprouts by boiling them briefly and then plunging into ice water.
3. Slice the carrot and cucumber into thin strips.
4. Cut the tofu into cubes and fry until golden brown.
5. In a saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, minced garlic, chili sauce, water, and salt. Stir over medium heat until smooth and heated through.
6. Arrange the vegetables, tofu, and hard-boiled eggs on a serving platter.
7. Drizzle the peanut sauce over the salad before serving or serve it on the side.

Notes

• Gado-Gado is an Indonesian salad served with a peanut sauce dressing.
• You can customize the vegetables as per your preference.