Indonesian gado-gado salad

Name: Indonesian gado-gado salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 200 g tempeh; 1 tbsp coconut sugar; 2 tbsp tamari; 500 g baby potatoes (steamed); 200 g fine green beans (steamed); 1 small carrot (julienned); 1/2 cucumber; 1 red bell pepper; 1 cup red cabbage (shredded); 1 small head organic lettuce (finely chopped); 1 cup bean sprouts; 1 packet vegan thai crackers; 1/2 cup peanut butter (smooth); 2 cloves of garlic (minced); 1/2 lime (juiced); 1/3 cup coconut milk; 1/4 tsp chilli flakes; pinch of ginger; 1 and 1/2 tbsp maple syrup; few tbsp hot water; himalayan salt (to taste); crispy fried onions; peanuts (finely chopped); chilli flakes

Instructions

Prep:15min

Reminiscing Bali with my favourite Indonesian meal. This vegan gado gado salad is a variation of a traditional Indonesian gado gado salad recipe. Fresh and crunchy salad and steamed vegetables are drizzled with sweet-savoury peanut coconut lime dressing and garnished with crunchy toppings. My vegan version of this popular Indonesian dish is healthy and quick and easy to make. It's fresh, crunchy, spicy and it's packed with healthy veggies and tempeh which is high in plant-based protein. Feel free to customize this recipe with your favourite vegetables - that's the idea of this dish - just mix the delicious gado gado dressing with whatever veggies you fancy and whatever is available. This a perfect summer lunch meal and it's great for meal prep, too! This recipe comes together in just 30 minutes.

Updated at: Thu, 17 Aug 2023 12:04:14 GMT