Tuesday, February 28, 2017

Gado Gado Salad

Gado Gado sounds like baby talk but this is not for babies, no sireee! This is a classic Indonesian salad that is a great way to use up all of those scraps of veggies you've got in the crisper bin. Little bits of cabbage, celery, few potatoes and a couple of green beans just hanging around taunting you? Whip up some peanut sauce or the like and you've got some Gado Gado!

Actually, it was the appearance of some free peanut sauce that inspired this meal (another freebie expired item from the co-op, courtesy of my hubbie).  But whipping up some peanut sauce (or other nut butter) is easy to do, especially as the water is boiling for making the eggs, potatoes and green beans.

This is an especially great meal when you realize that veggies have been AWOL from your meal plans in a while. Giving the cabbage a quick blanch makes this meal slightly warmed and less of a plate full of salad. Add whatever protein you choose, tofu is traditional and here I seared some and place it in the middle. Use what you have on hand.

Gado Gado Salad
(serves 2)

1/2 savoy cabbage, sliced thin
1 egg per diner
12 green beans
1/2 cucumber
1 carrot
1 stalk celery
2-3 small red potatoes
1 cup peanut sauce

Bring a medium pot of water to a boil and cook eggs and potatoes in low boil for 8 minutes; add green beans for last 3 minutes of cooking and remove with eggs. Place eggs and place in bowl with cold water running over it for a few minutes and then let eggs sit. This is to make it easier to remove the eggshell. Remove potatoes but do not drain the boiling water. Add the cabbage to the hot water and swish it around so that it blanches slightly and wilts marginally; then drain water and set cabbage aside.

Make peanut sauce and set aside. Distribute half the cabbage on each diner's plate and arrange carrots, cucumbers, celery, beans and potatoes around the edges. Drizzle with peanut sauce and add eggs, peeled and cut in half, on top. Serve with extra peanut sauce as desired.


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