Recipe

Gado Gado Indonesian Vegetable Salad Recipe

	Nflatte / All my dishes 5 months, 3 weeks ago This is an Indonesian vegetable salad with a peanut-coconut sauce. The vegetables and accompaniments can be made vegan. The recipe can be halved (or any extra freezes well). My mother always requests this when she comes for her twice-yearly visits... More Prep:30m Cook:45m Servings:8	Nflatte
	indonesian versatile colorful

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Ingredients

1 onion, chopped

2 cloves garlic, minced

vegetable oil (peanut, roasted peanut or canola—not olive)

1 or 2 dried, crushed hot chile peppers (or more if you like it spicy!)

2 bay leaves

1 Tbs. minced ginger

2 cups coconut milk (lite is okay)

1-1/2 cups water

1 cup natural peanut butter (can add a little more to make it more peanutty)

Vegetable (for vegetarians) or chicken boullion cube (optional—dissolve in the water)

grated rind and juice of 1 lime or lemon (I use lime)

1 tsp. salt

1 Tbs. brown sugar

1Tbs. soy sauce

Assorted vegetables (any combination will do): carrots, cauliflower, cabbage, cucumber, bean sprouts, green beans, etc.

Other accompaniments: fried tofu cubes, cooked shrimp (unless vegetarian), cooked rice, hard-cooked eggs

Use whatever combo of vegetables and accompaniments that you like

Directions

Saute onion in 1 or 2 Tbs. vegetable oil (NOT extra-virgin olive oil—I use peanut oil) in 2.5 quart saucepan.

When onions soften, add garlic.

When onions are transparent, add all other ingredients.

Simmer for 15-30 minutes, stirring fairly often so the sauce doesn’t stick to your saucepan.

Adjust seasonings to taste (sometimes adding a little soy sauce helps). Remove bay leaves.

You can eat this right away, but I actually like to make it ahead and reheat it so the flavors meld together better.

Serve this with vegetables like steamed carrots, cabbage, cauliflower, bean sprouts, green beans, or bean sprouts (all lightly steamed).

May also serve with rice, hard-boiled eggs, fried tofu cubes, and cooked shrimp (unless vegetarian).

Sauce can also be tossed with noodles.

Note: Dressing may be made a couple of days ahead. Dressing also freezes very well.

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