Keto Gado-Gado (Indonesian Salad with Peanut-Free Sauce)

Ingredients

• 2 cups Cabbage (shredded)
• 1 cup Green beans (trimmed and blanched)
• 1 cup Cucumber (sliced)
• 1 cup Bean sprouts (blanched)
• 4 Hard-boiled eggs (quartered)
• 1 block Tofu (firm, fried and cubed)
• 0.75 cup Sunflower seeds
• 0.5 cup Coconut milk
• 2 tbsp Lime juice
• 1 tbsp Coconut aminos
• 2 Garlic cloves
• 1 Red chili
• 1 tsp Stevia or Erythritol
• 0.5 tsp Salt

Instructions

1. 1Prepare the vegetables: Shred the 2 cups of cabbage. Trim and blanch the 1 cup of green beans. Slice the 1 cup of cucumber. Blanch the 1 cup of bean sprouts until they are tender-crisp. Fry the 1 block of firm tofu in a skillet over medium-high heat, about 400°F (200°C), until golden brown on all sides, approximately 5-7 minutes, then cut it into cubes.
2. 2Arrange the prepared 2 cups of shredded cabbage, 1 cup of blanched green beans, 1 cup of sliced cucumber, 1 cup of blanched bean sprouts, 4 quartered hard-boiled eggs, and the cubed fried tofu on a large platter.
3. 3Make the sunflower seed sauce: Combine the 0.75 cup of sunflower seeds, 0.5 cup of coconut milk, 2 tablespoons of lime juice, 1 tablespoon of coconut aminos, 2 garlic cloves, 1 red chili (seeded if you prefer less heat), 1 teaspoon of stevia or erythritol, and 0.5 teaspoon of salt in a blender.
4. 4Blend the sauce ingredients on high speed until completely smooth and creamy, which should take about 1-2 minutes. If the sauce is too thick, add a tablespoon of water at a time until it reaches your desired consistency.
5. 5Pour the finished sunflower seed sauce over the arranged salad ingredients on the platter, or serve the sauce on the side in a small bowl for individuals to add as they wish.
6. 6Serve the Keto Gado-Gado immediately.

Substitutions

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