Gado gado salad

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Fresh vegetarian salad with green beans, cucumber and egg combined with a delicious creamy peanut dressing and crispy fried onions

Ingredients

peanut dressing:

materials

Preparation

 Boil the green beans in plenty of water for 12 minutes. Boil the eggs for 8 minutes and then cut them into wedges. Make cucumber strings with the Spirelli and cut the radishes into slices. Bake the tempeh for 3 to 4 minutes. Mix the green beans, cucumber strands, bean sprouts, white cabbage, radish slices and tempeh in a bowl.

 Heat the milk in a pan, add the sugar and wait until it has melted. Then add the peanut butter, soy sauce, lime juice and sambal. Bring to a simmer so that the dressing thickens a bit. Divide the salad between 2 plates and serve with the egg, peanut dressing, fried onions, peanuts and prawn crackers. This gado gado salad is delicious both cold and lukewarm.

 Tips: tempeh ketjap can be bought ready-made as fried cubes at the larger supermarkets. But you can also buy a block yourself and cut it into pieces and let it marinate in some soy sauce and then bake.

 No Spirelli? Then cut the cucumber into thin slices or cubes.
Also check out the classic recipe for gado gado

gado-gado salad

Source: Leukerecepten by leukerecepten-nl.
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