Gado-Gado (Indonesian Salad with Sweet Soy Dressing)

Ingredients

• 1 cup Long beans (blanched)
• 1 cup Spinach (blanched)
• 1 cup Bean sprouts (blanched)
• 1 cup Cabbage (shredded, blanched)
• 2 medium Potatoes (boiled, quartered)
• 1 medium Cucumber (sliced)
• 1 block Tofu (fried, cubed)
• 1 block Tempeh (fried, cubed)
• 2 pieces Hard-boiled eggs (quartered)
• 4 tablespoons Kecap manis (sweet soy sauce)
• 2 tablespoons Lime juice
• 1 piece Red chilies (chopped)
• 1 clove Garlic (minced)
• 2 tablespoons Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Blanch long beans, spinach, bean sprouts, and cabbage separately in boiling water for 1-2 minutes each. Drain and set aside.
2. 2Arrange the blanched vegetables, potatoes, cucumber, tofu, tempeh, and hard-boiled eggs on a large platter or in individual bowls.
3. 3In a small bowl, whisk together kecap manis, lime juice, red chilies, garlic, and water to make the dressing.
4. 4Pour the dressing over the salad. Serve immediately.

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