Gado-Gado (Vegetable Salad with Peanut Sauce)

• 2 each carrots finely
• 2 medium potatoes sliced
• 1 cup cabbage shredded
• 2 cups mung bean sprouts
• 1 tablespoon vegetable oil
• 1 cup tofu cut in 1 inch cubes
• 1 cup cucumbers sliced
• 2 medium tomatoes sliced
• 1 each scallions, spring or green onions
• 1 tablespoon vegetable oil
• 1 each garlic cloves crushed
• 1 small onions grated
• 1 each green chili peppers finely chopped
• 1/2 cup peanut butter crunchy
• 1 teaspoon lemon juice or vinegar
• 1/2 cup coconut creamed, in
• 1/2 cup water
• 1 x salt

1. Steam or parboil the carrots and potato slices for 5 minutes.
2. Then cook the cabbage, bean sprouts and cucumber for 1 to 2 minutes.
3. Drain the vegetables and leave them to cool.
4. If using tofu, heat 1 tablespoon oil in wok or pan and cook it for 3 to 5 minutes, turning from time to time until it is golden all over.
5. Now arrange the steamed vegetables in layers on flat platter, potatoes, then bean sprouts, carrots and cucumber.
6. Put the tomatoes and tofu on top.
7. For the sauce, heat the oil in a wok or large pan.
8. Stir fry the garlic, onion, and chili for 2 to 3 minutes.
9. Add the peanut butter, lemon juice or vinegar and coconut milk and simmer for 2 to 3 minutes.
10. The sauce should be thick but pourable so add more lemon juice/coconut milk if necessary.
11. To serve, pour the hot sauce over the vegetables and garnish with scallion, onion slices.

carrots, potatoes, cabbage, bean sprouts, vegetable oil, cucumbers, tomatoes, scallions, vegetable oil, garlic, onions, green chili peppers, peanut butter, lemon juice, coconut creamed, water, salt

Taken from recipeland.com/recipe/v/gado-gado-vegetable-salad-peanu-35342 (may not work)