Name: Gado-gado Salad Bowl with Spicy Peanut Dressing
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 small bunch cilantro; 6 eggs; 3 English cucumbers; 0.68 kg green beans; 3 limes; 1 ½ medium heads napa cabbage; ¾ cup peanuts, roasted unsalted; 3 red bell peppers; 0.68 kg sweet potato; chili-garlic sauce; natural peanut butter; pure maple syrup; salt; tamari soy sauce

Gado-gado Salad Bowl with Spicy Peanut DressingGado-gado Salad Bowl with Spicy Peanut Dressing — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 medium carrots

1 small bunch cilantro

6 eggs

3 English cucumbers

0.68 kg green beans

3 limes

1 ½ medium heads napa cabbage

¾ cup peanuts, roasted unsalted

3 red bell peppers

0.68 kg sweet potato

chili-garlic sauce

natural peanut butter

pure maple syrup

salt

tamari soy sauce

Instructions

Fill a large pot about halfway with hot water (from the tap); add salt, cover with a lid, and bring to a boil over high heat.

Place eggs in a medium saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain and add ice or run under cold water to cool.

Meanwhile, wash and dry the fresh produce.

Peel sweet potatoes; slice lengthwise and crosswise into ¼-inch half rounds. Once the water is boiling in the large pot, add the potatoes and cook until tender, 5-7 minutes.

Meanwhile, peel and trim carrots; coarsely grate. Transfer to a large plate.

Quarter the cabbages lengthwise (into wedges) and cut out the core; chop crosswise into bite-sized pieces (about 1-inch-wide). Transfer to the plate with the carrots.

Seed and slice peppers into thin strips. Transfer to the plate.

Trim and slice cucumbers into thin rounds. Add to the plate.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves.

Trim the green beans. Add to the potatoes during the last 2-3 minutes of cooking time and cook until bright green and tender-crisp. Drain veggies in a colander and rinse under cold water.

Juice the limes into a large bowl. Add peanut butter, water, soy sauce, maple syrup, and chili-garlic sauce; whisk until smooth. Set aside.

Peel and cut eggs in half.

To serve, divide the cabbage between bowls, top with sweet potatoes, green beans, eggs, peppers, carrots, and cucumbers. Drizzle with dressing and sprinkle with peanuts and cilantro. Enjoy!

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