Evening Edge
What’s For Dinner?
DEL.ICIO.US
Gado-gado (Indonesian salad)
Be the first to rate this recipe!
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Low cal: 
President Barack Obama's diverse background may spark new influences from Hawaii, Kenya and Indonesia on our plates and palates.
This classic Indonesian salad of blanched vegetables is garnished with sliced hard-cooked eggs and drizzled with a peanut sauce. It is a good accompaniment to satay. Prepared peanut sauce can be found at Asian markets and Trader Joe's.
-- H.M. Cauley, for the Journal-Constitution
Hands on time: 10 minutes Total time: 15 minutes Serves: 4-6
Ingredients:
-
1 (9-ounce) jar peanut sauce, heated
2 potatoes, peeled and cubed
2 carrots, sliced
20 green beans, ends trimmed
1 cup cauliflower broken into small florets
2 cups shredded cabbage
2 cups bean sprouts
4 eggs, hard-cooked, shelled and cut into quarters
Instructions:
Heat peanut sauce according to package instructions. Bring a large saucepan of lightly salted water to the boil. Add the potatoes and cook for 3 minutes. Add the carrots, green beans and cauliflower and boil for 4 minutes. Add the cabbage and bean sprouts and boil for 2 minutes. Drain the vegetables and rinse under cold water to refresh. Arrange vegetables on plates, garnish with egg quarters and drizzle with peanut sauce.
--- Adapted from "The MediterrAsian Way" by Ric Watson and Trudy Thelander (Wiley, $27.50)
--- Adapted from "The MediterrAsian Way" by Ric Watson and Trudy Thelander (Wiley, $27.50)
Notes:
Photo courtesy Batavia in Atlanta
Nutrition:
Per serving (based on 4): 377 calories (percent of calories from fat, 49), 19 grams protein, 32 grams carbohydrates, 7 grams fiber, 22 grams fat, 212 milligrams cholesterol, 257 milligrams sodium.
More recipes like this:
Recipes in the same category:Atlanta recipes
Related: Will we see more Hawaiian, Indonesian, Kenyan food?