Indonesian Vegetable Salad with Peanut Dressing

  • MooseMom Posted: 05/16/12
    Worthy of a Special Occasion

    I used the sauce on roasted veggies: eggplant, zucchini, green beans (blanched), carrots, and mushrooms. It was amazing. Will definitely make it again.

  • mulletkitty Posted: 07/07/12
    Worthy of a Special Occasion

    This was delicious. I've made it a couple times. Upped the lime and soy a smidge to taste, to get the right flavor to the dressing - so it didn't taste entirely like peanut butter! The second time I added a small dash of sriracha -- delish) It has inspired me to hunt down real gado-gado. Perfect for a hot summer night. And great leftovers. That sauce is SO GOOD -- I want to put it on everything. Second time I used shrimp for the protein, cooked the same way -- it was great.

  • wishokie1 Posted: 07/31/14
    Worthy of a Special Occasion

    Dressing was amazing, tofu was difficult to work with--I needed way more oil to keep it from sticking. Next time, if I make this, I'll bake the tofu--that's never let me down!

advertisement

More From Cooking Light