Keto Gado-Gado (Indonesian Salad with Peanut Sauce)

Ingredients

• 2 cups Cabbage
• 1 cup Green beans
• 1 cup Sprouts
• 4 halves Boiled eggs
• 1 medium Cucumber
• 0.5 cup Almond butter
• 2 tablespoons Coconut aminos
• 1 tablespoon Lime juice
• 1 clove Garlic
• 0.25 teaspoon Chili flakes
• 2 tablespoons Water

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

Instructions

1. 1Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat, about 5-7 minutes.
2. 2Add the 2 cups of cabbage and 1 cup of green beans to the boiling water. Cook for 2 to 3 minutes until they are bright green and slightly tender but still have a slight crunch. Carefully remove them from the water using a slotted spoon and place them in a colander to drain. Let them cool slightly.
3. 3While the vegetables are cooling, prepare the sauce. In a medium bowl, combine the 0.5 cup of almond butter, 2 tablespoons of coconut aminos, 1 tablespoon of lime juice, 1 clove of minced garlic, and 0.25 teaspoon of chili flakes. Add 2 tablespoons of water to reach your desired sauce consistency. Whisk everything together until smooth and well combined.
4. 4Slice the 1 medium cucumber into thin rounds, about 0.635 cm thick. Cut the 4 halves of boiled eggs into quarters.
5. 5Arrange the blanched 2 cups of cabbage, 1 cup of green beans, and the sliced 1 medium cucumber on a serving platter or individual plates. Add the 1 cup of sprouts and the cut 4 halves of boiled eggs to the platter.
6. 6Drizzle the prepared almond butter sauce generously over the arranged vegetables and eggs just before serving.

Substitutions

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