Prep Time
30 minutes
Total Time
50 minutes
This delicious salad can be eaten as a first course or a main meal. Most of the prep work involves cutting and blanching the vegetables, but it goes by quickly. Prawn crackers are the traditional accompaniment, but store-bought vegetable chips make a great vegan substitute. If you're short on time, you can turn this into a fresh salad using lettuce, spinach, cucumbers and/or carrots.
Ingredients
4–6 servings
Preparation
Step 1
Cook the potatoes in boiling salted water for 20 to 25 minutes, until fork-tender. Peel and cut into 2-inch (5-cm) cubes.
Step 2
Prepare a bowl or tub of ice water. Blanch the cabbage for 1 to 2 minutes, until translucent and wilted, and transfer to the ice bath. When cool, drain on kitchen towels. Set aside. Repeat with the spinach (30 seconds to 1 minute), bean sprouts (30 seconds to 1 minute) and green beans (3 to 4 minutes).
Step 3
Arrange the vegetables, eggs and tofu or tempeh on a large platter. Serve with a bowl of Indonesian Peanut Sauce, with the vegetable chips and fried shallots on small plates alongside. Each diner should pick and choose an assortment of ingredients to put on their plate. Drizzle 2 to 3 tablespoons of peanut sauce over the vegetables and top with vegetable chips and fried shallots. Stir everything together and enjoy!
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Reviews (1)
Back to TopThis dish is delicious! You may think it to be a bit plain but the peanut sauce (which is very easy to make!) is SO flavourful! Along with the Tofu ... yum! I highly recommend this meal, so tasty and healthy. I will definitely be making this one over and over again.
ikekronan@gmail.com
Brisbane, Australia
6/22/2021