Paleo Gado-Gado Salad with Peanut-Free Sauce

Ingredients

• 1 cup Green beans
• 1 cup Cabbage
• 1 Cucumber
• 4 Hard-boiled eggs
• 1/2 cup Bean sprouts
• 1/4 cup Almond butter
• 2 tbsp Coconut aminos
• 1 tbsp Lime juice
• 1 clove Garlic
• 1 tsp Ginger
• 2 tbsp Water

Instructions

1. 1Place a large pot over medium-high heat. Add 1 cup of water to the pot and bring it to a boil. Add the 1 cup of green beans and the 1 cup of cabbage to the boiling water and steam for 3-5 minutes, or until they are tender-crisp. Remove the green beans and cabbage from the pot and set them aside to cool.
2. 2While the vegetables are cooling, prepare the remaining ingredients. Peel and slice the 1 cucumber into rounds. Cut the 4 hard-boiled eggs into quarters.
3. 3In a blender, combine the 1/4 cup of almond butter, 2 tablespoons of coconut aminos, 1 tablespoon of lime juice, 1 clove of garlic, 1 teaspoon of ginger, and 2 tablespoons of water. Blend on high speed for 30-60 seconds, or until the sauce is completely smooth and creamy.
4. 4Arrange the cooled 1 cup of green beans, 1 cup of cabbage, sliced 1 cucumber, quartered 4 hard-boiled eggs, and 1/2 cup of bean sprouts on a serving platter or individual plates.
5. 5Drizzle the prepared almond butter sauce evenly over the arranged salad. Serve immediately.

Substitutions

Related Guides