Gado-gado Salad
recipe

A delicious and hearty dish that combines fresh vegetables with a nutty satay sauce. This salad is perfect for a light lunch or as a side dish.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 200 g green beans
- 2 potatoes
- 2 carrots
- 1 cucumber
- 150 g tofu
- 100 g cabbage
- 2 boiled eggs
- 100 g peanuts
- 2 tbsp soy sauce
- 1 tbsp lemon juice
- 2 tbsp peanut butter
- 1 tbsp honey or agave syrup
- 1 garlic clove
- Salt and pepper to taste

Instructions:

1. Boil the potatoes and carrots until tender, then peel and dice them.
2. Blanch the green beans for about 5 minutes, then cool them in cold water.
3. Sauté the tofu in a pan until golden brown and season with soy sauce.
4. Shred the cabbage and slice the cucumber into thin rounds.
5. Boil the eggs, peel them, and cut them into quarters.
6. Prepare the satay sauce by mixing peanut butter, honey, lemon juice, crushed garlic, salt, and pepper. Add water as needed to reach the desired consistency.
7. Combine all the vegetables, tofu, and eggs in a large bowl.
8. Serve the salad topped with the satay sauce and sprinkle with roasted peanuts.

Nutritional Information (per serving):

- Calories: 350 kcal
- Protein: 12 g
- Carbohydrates: 30 g
- Fat: 20 g
- Fiber: 6 g

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