This is based on a popular Indonesian salad that is fresh and light. The key is to cut all the ingredients differently to make it really texturally interesting – grated, sliced, cubed or torn. It can be served in individual portions or on a platter for a party. If serving for a party, make sure you chop everything into chunky batons for dipping into the moreish sauce!
- Recipe by Christie Connelly
- Serves 4
- Prep Time 10 minutes
- Cooking Time 20 minutes
- Salad Ingredients:
- 4 eggs
- 8 new potatoes
- 200g marinated tofu, sliced into small cubes
- 1 Lebanese cucumber, sliced into half circles
- 1/2 cup sugar snap peas
- 4 radishes, sliced into rounds
- 1 carrot, grated or julienned
- 8 cherry tomatoes, halved
- 1 cup beansprouts
- 1/2 cup coriander leaves, lightly packed
- Peanut sauce:
- 1 cup unsalted roasted peanuts
- 2 tbs Vitasoy Coconut Milk Unsweetened
- 2 tbs brown sugar
- 1 red chilli
- 2 limes, juiced
- 1 tbs kecap manis
- 1 tbs tamarind paste
- 1 clove garlic, peeled
To save time, you could buy ready made satay sauce, but it only takes a minute in the blender once you gather all the ingredients.
- First, make the peanut sauce. Place all of the 'peanut sauce' ingredients, including the Vitasoy Coconut Milk Unsweetened, into a high powered blender and process until smooth for 1-2 minutes. Pour into a bowl, cover and place into the fridge until ready to serve.
- Place the eggs into a small saucepan and boil to your liking, 3 mins for soft and 5 mins for hard boiled. Drain and run under cold water. Peel and set aside.
- Meanwhile, place the new potatoes into a medium saucepan and cover with cold tap water. Bring to the boil over high heat, then turn down to medium and simmer for 10 minutes until tender. Throw the sugar snap peas into the pot for the last 1 min. Drain all the vegetables under cold running water and set aside.
- To serve, spread the peanut paste onto plates and then arrange all the ingredients on top decoratively, finishing with the coriander leaves to garnish. Alternatively, to serve a crowd, you can arrange all the vegetables on a platter with the sauce in bowl for dipping.
For this recipe to be gluten free, the tofu and kecap manis need to be gluten free.