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Gado Gado - Spicy Peanut Butter-Dressed Salad

 

Recipe By :Dana Jacobi, Something Different August, 1999

Serving Size : 12 Preparation Time :0:00

Categories : Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound green beans

1/3 medium cauliflower

2 1/2 pounds green cabbage

3 medium carrots

1 pound fresh bean sprouts

3 boiled red-skinned potatoes -- peeled

3 hard-cooked eggs

2 shallots

1 garlic clove

1 1-inch piece fresh ginger

3 small fresh red chiles

or 1/2 tsp. cayenne pepper

2 pieces lemon zest -- 2x1/2-inch strips

1 teaspoon ground coriander

1 teaspoon ground paprika

2 tablespoons apple juice concentrate

2 cups fat-free vegetarian broth

1/2 cup chunky peanut butter -- natural

2 tablespoons low sodium soy sauce

 

Preparations: Cut green beans into 2-inch pieces. Break cauliflower into

florets. Quarter 1 small green cabbage; core and cut vertically into 3/4-inch

strips. Cut carrots diagonally into 1/2-inch slices. Rinse sprouts and drain.

Cut hard-cooked eggs into wedges. Coarsely chop the shallots, garlic and ginger.

For the salad, in a large pot of boiling water, cook the green beans 4 minutes,

until tender-crisp. Remove with a slotted spoon and immediately plunge in a bowl

of ice water until the beans are cool. Remove the beans and drain in a colander.

Set aside. Repeat this procedure to cook the cauliflower, cabbage and carrots,

using the same boiling water and bowl of ice water.

 

Add the bean sprouts to the boiling water. Cook 1 minute, cool in the ice water,

and drain.

 

For the dressing, place in a food processor the shallots, garlic, ginger, chiles

or cayenne, and lemon zest. Pulse to chop, then scrape down sides of the bowl.

Add the coriander, paprika, and apple juice concentrate. Process until finely

chopped, scraping down the sides of the bowl 2-3 times. In a medium, non-stick

skillet over medium-high heat, cook the shallot mixture 1 minute, stirring

occasionally. Add the broth and peanut butter. Bring to a boil and simmer,

mashing the peanut butter with a wooden spoon to blend it into the liquid. Mix

in the soy sauce. When the sauce has the thickness of heavy cream, remove the

pan from the heat, about 4 minutes.

 

To assemble the Gado Gado, place the cabbage in one layer on a large platter.

Arrange the carrots and green beans in a ring around the edge of the cabbage.

Add the beansprouts, covering all but the tips of the beans and carrots. Cut the

potatoes into 3/4-inch slices and arrange them over the sprouts. Spoon the warm

dressing over the potatoes and sprouts, just leaving the tips of the beans and

carrots showing. Place the egg wedges on top of the dressing. Spoon the rest of

the dressing over the cabbage. Set the cauliflower in a ring around the cabbage.

 

Each of the 12 servings contains 151 calories and 7 grams of fat.

 

Cuisine:

" Indonesia "

Source:

" American Institute for Cancer Research "

 

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Per serving: 182 Calories (kcal); 8g Total Fat; (35% calories from fat); 9g

Protein; 23g Carbohydrate; 53mg Cholesterol; 468mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : Like Indonesia itself, Gado Gado blends influences from China and India

with those from Arab and European cultures in both the vegetables which compose

it and in its peanut dressing. Serve Gado Gado when you have a crowd and watch

them discover that peanut butter blends as perfectly with heat as it does with

sweet flavors.

Nutr. Assoc. : 0 0 2415 0 0 4716 3673 0 0 0 2609 0 0 0 1032 2061 5439 0 0

 

 

 

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