Gado Gado Salad
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| SOURCE |
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WOOLWORTHS MAGAZINE |
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INGREDIENTS
| 2 |
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small potatoes
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| 2 |
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eggs
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| 100 |
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g green beans, trimmed, halved
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| 1/4 |
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Chinese cabbage (wombok), shredded
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| 1 |
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cup bean shoots, trimmed
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crispy fried shallots
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coriander, finely chopped,
to serve
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[Peanut Sauce]
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| 1/4 |
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cup crunchy peanut butter
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| 5 |
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warm tablespoons of water
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| 2 |
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teaspoons of soy sauce
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| 1 |
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pinch of chilli flakes |
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INSTRUCTIONS
| 1. |
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Cook potatoes in a small pan of boiling water for 8 minutes or until just tender. Remove with slotted spoon and cool. Add eggs to pan and cook for 5 minutes or until cooked to your liking. Cool and peel eggs. Add beans and cook for 3 minutes or until tender. Drain and refresh.
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| 2. |
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Layer cabbage onto a serving bowl. Slice potato and egg and arrange over cabbage with beans and shoots. Garnish with shallots and coriander.
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| 3. |
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To make sauce, place peanut butter, water and soy sauce into a small sealable container. Stir well until smooth and serve over salad. Serve with chilli flakes on top. |
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