Gado gado Indonesian vegetable salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen
Method
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Warm the coconut cream until it splits and add the peanut sauce.
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Transfer the sauce to a bowl and serve with the above selection of cooked and raw vegetables on the side
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The vegetables and sauce can be wrapped in the lettuce leaves and eaten as a wrap.
Ingredients
- 225g/8oz coconut cream
- 300g/10½oz simple peanut sauce
- 1 red pepper, roasted, peeled and sliced
- 1 bunch French beans, trimmed and cooked
- 8 new potatoes, peeled and cooked and quartered lengthways
- 1 green mango, cut into batons
- 1 cup bean sprouts
- 1 avocado, sliced lengthways
- 1 iceberg lettuce, cut into wedges
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