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Indonesian Vegetable Salad with Peanut Dressing

Photo: Kenji Toma; Food Styling: Karen Evans; Prop Styling: Michele Faro
Hands-on time 1 hr, 8 mins
Total time 1 hr, 8 mins
Yield Serves 4
This is a simplified version of the splendid Indonesian salad called gado gado, which along with satay is practically a national dish, often served with crunchy shrimp crackers. It uses shortcut ingredients in the sauce--peanut butter, curry paste--to speed things along. For a spicier dressing, stir in sambal oelek or Sriracha.

Ingredients

  • Salad:
  • 4 large eggs
  • 1 1/2 cups julienne-cut carrot
  • 1 1/2 cups green beans, trimmed
  • 1 1/2 cups fresh bean sprouts
  • 1 red bell pepper, seeded and cut into thin strips
  • 1/2 English cucumber, halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 2 cups)
  • Tofu:
  • 1 (14-ounce) package water-packed extra-firm tofu, drained
  • 1 tablespoon cornstarch
  • 2 teaspoons red curry powder or Madras curry powder
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil
  • Dressing:
  • 1/3 cup creamy peanut butter
  • 3 tablespoons hot water
  • 3 tablespoons fresh lime juice
  • 1 tablespoon lower-sodium soy sauce
  • 2 teaspoons brown sugar
  • 2 teaspoons Thai red curry paste
  • 1/4 teaspoon salt

Nutrition Information

  • calories 449
  • fat 29.1 g
  • satfat 5.6 g
  • monofat 12.7 g
  • polyfat 9.3 g
  • protein 24.3 g
  • carbohydrate 27.1 g
  • fiber 5.9 g
  • cholesterol 212 mg
  • iron 4.1 mg
  • sodium 645 mg
  • calcium 158 mg

How to Make It

  1. To prepare salad, place eggs in a large saucepan; cover with water. Bring to a rolling boil; cover, remove from heat, and let stand 12 minutes. Remove eggs from pan with a slotted spoon; rinse with cold water. Peel eggs; cut in half.

  2. Return water to a boil. Add carrot, and cook for 1 minute. Remove carrot with a slotted spoon; drain and rinse with cold water. Drain and place in a bowl. Add the green beans to boiling water, and cook for 4 minutes or until crisp-tender. Remove green beans with a slotted spoon; drain and rinse with cold water. Drain and place in a separate bowl. Arrange 2 egg halves, about 1/3 cup carrot, 1/3 cup green beans, 1/3 cup bean sprouts, 1/4 cup red bell pepper, and 1/2 cup cucumber on each of 4 plates.

  3. To prepare tofu, cut lengthwise into 4 (1/2-inch-thick) slices. Place the tofu slices on several layers of paper towels. Cover tofu with additional paper towels; let stand 5 minutes. Cut each tofu slice crosswise into 1/2-inch-thick strips. Combine cornstarch, curry powder, and 1/4 teaspoon salt; gently toss with tofu to coat.

  4. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add tofu to pan; cook for 10 minutes or until crisp and browned, turning to brown on all sides. Divide tofu evenly among plates.

  5. To prepare dressing, combine peanut butter and next 6 ingredients (through 1/4 teaspoon salt) in a bowl; stir with a whisk until smooth. Serve each salad with about 3 tablespoons dressing.