Gado Gado Salad
recipe

A delicious and colorful Gado Gado salad combining various flavors and nutrients. A perfect light lunch or dinner option.
Preparation Time: 40 minutes
Serving Size: 3-4

Ingredients:

- 200 g sweet potato (+ a bit of oil and a pinch of salt)
- approx. 300 g cabbage
- 150 g green beans (frozen)
- approx. 2 dl peas (frozen)
- 2 large carrots
- a handful of microgreens (or sprouts)
- a little fresh parsley (or coriander)
Dressing:
- 2 dl peanut butter
- 2 tbsp soy sauce
- approx. 2 tbsp lime juice
- 1 garlic clove, minced
- half (or whole) red chili, minced
- 2 tbsp coconut sugar
- 0.75 dl coconut milk
- 0.75 dl water

Instructions:

1. Preheat the oven to 225°C (437°F). Peel and chop the sweet potato, place the pieces in a baking dish, drizzle with oil, and sprinkle with salt. Roast in the oven for about 20 minutes or until soft and slightly browned.
2. Shred the cabbage into thin strips and slice the carrots. Bring a large pot of water to a boil and cook the cabbage and carrot slices for 3 minutes. Add the peas and green beans, and cook for another couple of minutes. Drain the vegetables in a colander and rinse with cold water.
3. Blend the dressing ingredients with an immersion blender, adjusting the flavor with soy sauce and lime juice, and add water if a thinner consistency is desired.
4. Place the vegetables in a salad bowl, add the roasted sweet potato and microgreens. Drizzle generously with peanut dressing and serve.

Nutritional Information (per serving):

- Energy: 350 kcal
- Protein: 10 g
- Carbohydrates: 45 g
- Fat: 15 g
- Fiber: 8 g

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