Indonesian Salad With Peanut Dressing

Name: Indonesian Salad With Peanut Dressing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 8 ounces new potatoes, scubbed; 1 large carrot, peeled and cut into matchsticks; 4 ounces French beans, trimmed; 8 ounces tiny cauliflower florets; 4 ounces cucumbers, cut into matchsticks; 3 ounces fresh bean sprouts; 3 medium eggs, hardboiled and quartered; 2 tablespoons sesame oil; 1 garlic clove, peeled and crushed; 1 red chile, deseeded and finely chopped; 5 ounces crunchy peanut butter; 6 tablespoons hot vegetable stock; 2 teaspoons soft light brown sugar; 2 teaspoons dark soy sauce; 1 tablespoon lime juice

Submitted by SolightlyUK

"From my Indonesian friend... she says you can use any vegetables that you have. What makes it special are the eggs and the dressing."

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Ready In:: 45mins
Ingredients:: 15
Serves:: 4

ingredients

8 ounces new potatoes, scubbed
1 large carrot, peeled and cut into matchsticks
4 ounces French beans, trimmed
8 ounces tiny cauliflower florets
4 ounces cucumbers, cut into matchsticks
3 ounces fresh bean sprouts
3 medium eggs, hardboiled and quartered
For the Dressing
2 tablespoons sesame oil
1 garlic clove, peeled and crushed
1 red chile, deseeded and finely chopped
5 ounces crunchy peanut butter
6 tablespoons hot vegetable stock
2 teaspoons soft light brown sugar
2 teaspoons dark soy sauce
1 tablespoon lime juice

directions

Cook the potatoes in a saucepan of boiling water for 15-20 minutes until tender. Remove with a slotted spoon and thickly slice into a large bowl. Keep the saucepan of water boiling.
Add the carrot, French beans and cauliflower to the water, return to the boil and cook for 2 minutes or just until tender. Drain and refresh under cold running water, then drain well. Add to the potatoes with the cucumber and bean sprouts.
To make the dressing, gently heat the sesame oil in a small saucepan. Add the garlic and cilli and cook for a few secnds, then remove from the heat. Stir in the peanut butter. Stir in the stock a little at a time. Add the remaining ingredients and mis together to make a thick creamy dressing.
Divid the vegetables between 4 plates and arrange the eggs on top. Drizzle the dressing over the salad and serve immediately.

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RECIPE SUBMITTED BY

SolightlyUK

United Kingdom

I am an American living in England. I am married to a Scottish man and we will remain here until he retires... probably another 10 years or so. I've been here nearly 4 years so far. I have been working for about a year as a trainer and training advisor for a large American company based in St Neots. I am getting to travel a bit with my job and absolutely LOVE to travel for pleasure.

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