Cuisine: Indonesian
Prep time:
Cook time:
Serves: 4-6
This versatile Indonesian salad is a combination of cooked and raw vegetables with a spiced peanut dressing, like a grown-up satay sauce. Our recipe is vegan, but it’s also popular to serve with boiled eggs and/or grilled chicken. You can’t go wrong here using your choice of salad and veg – and this is great for self serving or rolling into rice paper rolls at the table. The dressing will keep for up to 3 weeks in the fridge and can be used as a dipping sauce or marinade for roast chicken thighs.
| Nutritional Information | Per 100g |
| Serving size: | 355g |
| Calories: | 404 |
| Fat: | 23g |
| Saturated fat: | 4g |
| Carbohydrates: | 25g |
| Sugar: | 16g |
| Sodium: | 1.5g |
| Fiber: | 11g |
| Protein: | 18g |
Ingredients
- raw salad:
- 1 cos lettuce, finely shredded
- 2 cups red cabbage, finely shredded
- 2 carrots, peeled and cut into matchsticks
- 2 Lebanese cucumber, cut into matchsticks
- 2 red capsicum, deseeded and cut into matchsticks
- 10 small brown mushrooms, finely sliced
- 200g tofu (we used a smoked variety), cut into slices
- 2 cups bean sprouts
- 1 cup fresh coriander leaves, lightly packed
- ½ cup dry roasted peanuts, roughly chopped
- cooked veg:
- 20 green beans, cooked until al dente
- 12 baby potatoes, cooked and halved
- 10 florets broccoli, cooked until al dente
- dressing:
- 200g natural unsweetened crunchy peanut butter
- 2 tbsp tamari
- 2 tbsp freshly squeezed lime juice
- 2 tbsp coconut or palm sugar
- 2 tsp Herbie’s Tamarind Paste
- 1 tsp Herbie’s Nasi Goreng Spice Mix (1/2 tsp if feeding small children, 2 tsp if you like it spicy)
- 1 cup water
Instructions
- For dressing, combine all ingredients in a small saucepan and heat gently to combine. Add enough water to achieve a drizzling consistency. If you prepare ahead and the sauce thickens, simply add more water.
- Arrange salad on a large platter or on individual plates and top with dressing, bean sprouts, coriander and peanuts, or serve dressing separately.
