Gado-Gado (Vegetable Salad with Peanut Sauce)

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

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Ingredients

2	each	carrots	finely
2	medium	potatoes	sliced
1	cup	cabbage	shredded
2	cups	bean sprouts
1	tablespoon	vegetable oil
1	cup	tofu	cut in 1 inch cubes
1	cup	cucumber	sliced
2	medium	tomatoes	sliced
1	each	scallions, spring or green onions

Sauce
1	tablespoon	vegetable oil
1	each	garlic clove	crushed
1	small	onion	grated
1	each	green chili pepper	finely chopped
1/2	cup	peanut butter	crunchy
1	teaspoon	lemon juice	or vinegar
1/2	cup	coconut	creamed, in
1/2	cup	water
1	x	salt

Directions

Steam or parboil the carrots and potato slices for 5 minutes.

Then cook the cabbage, bean sprouts and cucumber for 1-2 minutes.

Drain the vegetables and leave them to cool.

If using tofu, heat 1 Tbsp oil in wok or pan and cook it for 3-5 minutes, turning from time to time until it is golden all over.

Now arrange the steamed vegetables in layers on fat platter, potatoes, then bean sprouts, carrots and cucumber.

Put the tomatoes and tofu on top.

For the sauce, heat the oil in a wok or large pan.

Stir fry the garlic, onion, and chili for 2-3 minutes.

Add the peanut butter, lemon juice or vinegar and coconut milk and simmer for 2-3 minutes.

The sauce should be thick but pourable so add more lemon juice/coconut milk if necessary.

To serve, pour the hot sauce over the vegetables and garnish with scallion, onion slices.

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Member Review

Pete & Shannon's Damn Good Chili

I have made this several times as written--always excellent. I now make a few modifications; 3 cloves garlic instead of powder, spicy Italian sausage instead of breakfast sausage, 2 cans chili beans and either omit jalapeno pepper or only use one.

Reviewed by lzuro