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Gado
gado is a classic Indonesian salad made with green beans,
potatoes, carrots, cabbage and bean sprouts garnished with
sliced boiled eggs and drizzled with a luscious peanut sauce.
Gado gado is such a hearty and filling salad that it can
easily be eaten as a complete meal.
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| 2
cups Peanut
Sauce |
| 2
potatoes—peeled and cubed |
| 2
carrots—julienned |
| 20
green beans—ends trimmed |
| ¼
head cauliflower—broken into small florets |
| 2
cups shredded cabbage
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| 2
cups bean sprouts |
| 4
eggs—hard-boiled, shelled and cut into quarters |
PREPARE
the peanut
sauce. WHILE the sauce simmers, bring a large saucepan
of lightly salted water to the boil. ADD the potatoes and
cook for 3 minutes. ADD the carrots, green beans and cauliflower
and boil for a further 4 minutes. ADD the cabbage and bean
sprouts and boil for 2 minutes. DRAIN the vegetables and
rinse under cold water to refresh. ARRANGE equal amounts
of each vegetable on plates, garnish with egg quarters,
and drizzle with peanut sauce to serve.
Tip:
Allow the water to return to a rolling boil after adding
each vegetable to ensure they are cooked according to the
times allocated.
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