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Gado-Gado Vegetable Salad with Peanut Dressing

An Indonesian salad of blanched and raw vegetables, boiled egg, and tofu, tossed with a warm spiced peanut dressing.

Ingredients

  • 2 cups green beans trimmed and blanched
  • 2 cups cabbage shredded and blanched
  • 1 cup bean sprouts blanched
  • 1 cucumber sliced
  • 8 oz firm tofu pan-fried and cubed
  • 3 eggs hard-boiled and halved
  • 0.33 cup natural peanut butter
  • 0.75 cup warm water
  • 1 clove garlic minced
  • 1 tsp chili paste or to taste
  • 1 tbsp tamarind paste or lime juice
  • 1 tsp brown sugar

Instructions

  1. Arrange the green beans, cabbage, bean sprouts, cucumber, tofu, and eggs on a platter.
  2. Whisk the peanut butter with warm water until smooth, then stir in the garlic, chili paste, tamarind, and brown sugar.
  3. Warm the dressing gently in a small pan for 2-3 minutes, stirring, until it thickens slightly.
  4. Pour the warm dressing over the vegetables just before serving.