Gado-Gado (Indonesian Salad)

Ingredients

• 2 cups Cabbage, shredded
• 1 cup Green Beans, trimmed
• 1 cup Bean Sprouts
• 2 medium Potatoes, boiled and cubed
• 1 block Firm Tofu, fried and cubed
• 1 block Tempeh, fried and cubed
• 2 large Hard-Boiled Eggs, quartered
• 1/2 cup Emping (Melinjo Crackers)
• 1 cup Rice Cakes (Lontong), sliced
• 1/2 cup Sunflower Seed Butter
• 2 tbsp Soy Sauce
• 2 tbsp Lime Juice
• 2 cloves Garlic, minced
• 1 small Chili Pepper, minced
• 1/4 cup Water

Instructions

1. 1Place the 2 cups of Cabbage, shredded, and 1 cup of Green Beans, trimmed, into a large pot. Add enough water to cover the vegetables. Bring to a boil over high heat, then reduce heat to medium and cook for 3-5 minutes, or until the vegetables are tender-crisp. Use tongs to remove the vegetables from the pot and place them in a colander to drain. Immediately plunge the 1 cup of Bean Sprouts into the hot water remaining in the pot for 30 seconds, then remove them with tongs and drain in the colander with the other vegetables.
2. 2While the vegetables are cooking, prepare the sauce. In a blender or food processor, combine the 1/2 cup of Sunflower Seed Butter, 2 tablespoons of Soy Sauce, 2 tablespoons of Lime Juice, 2 cloves of Garlic, minced, 1 small Chili Pepper, minced, and 1/4 cup of Water. Blend on high speed for 1-2 minutes, or until the sauce is completely smooth and well combined.
3. 3Arrange the cooked vegetables on a large serving platter. Add the 2 medium Potatoes, boiled and cubed, the 1 block of Firm Tofu, fried and cubed, and the 1 block of Tempeh, fried and cubed.
4. 4Place the 2 large Hard-Boiled Eggs, quartered, around the platter. Add the 1/2 cup of Emping (Melinjo Crackers) and the 1 cup of Rice Cakes (Lontong), sliced, to the platter.
5. 5Drizzle the prepared sunflower seed butter sauce evenly over all the ingredients on the platter. Serve immediately.

Substitutions

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