Mixed Vegetables with Peanut Sauce
Instructions:
- You can use any mixture of cooked and raw vegetables
you like in this salad, which is based on the Indonesian
gado gado.
Other vegetables you can use: cooked cauliflower,
broccoli, asparagus, or peas (green, snow, or snap peas) or
raw jícama, bean sprouts, celery, bell peppers, or radishes.
- 1 large waxy potato, boiled, peeled, and cubed
- 4 ounces green beans, trimmed, cooked briefly, and shocked
- 2 medium carrots, sliced or julienned (raw or lightly cooked)
- 1 cup shredded green or red cabbage
- 1/2 cup Simpler Peanut Sauce
, thinned to vinaigrette consistency and at room temperature - 1 small head romaine or iceberg lettuce, torn into pieces
- 1 cucumber, peeled if necessary and seeded , sliced
- 2 Hard-Boiled Eggs
, sliced - 1/2 cup chopped scallion
- Put the cooled potato, green beans, carrots, and cabbage in a bowl and toss with the peanut sauce.
- Arrange the lettuce and cucumbers on the plate(s) and top with the dressed vegetables; garnish with the egg slices and scallion.
- Serve immediately.