Gado Gado

serving suggestion

Gado Gado

  • Ingredients

    1 cup (90g) string beans cut into 4-cm pieces
    1 cup (56g) shredded cabbage
    1 cup (230g) bean sprouts
    1 cup (43g) water spinach
    1 cup (43g) Chinese spinach
    1 large (285g) potato, boiled, cubed
    2 pieces (85g) fried tofu, 5-cm squares each
    1 thinly sliced medium-sized fresh cucumber (240g)
    1 hard-boiled egg (50g), quartered
    1 large tomato (275g), sliced

    For dressing:
    1 cup (256g) SKIPPY® Creamy Peanut Butter
    6g grated fresh ginger
    1 clove (6g) minced garlic
    14g brown sugar
    1 1/2 cups (360 mL) hot water
    20 mL cider vinegar
    10 mL soy sauce
    2g crushed red pepper
  • Instructions

    1. Mix dressing ingredients together in a bowl. Set aside.
    2. In a large pot, bring 8 cups (1.9L) of water to a boil. Blanch lightly and strain string beans, cabbage, bean sprouts, water spinach and Chinese spinach.
    3. Slice cucumber, hard-boiled egg and tomato.
    4. In a large bowl, place blanched vegetables. Arrange potatoes, tofu, tomatoes, cucumber and egg on top.
    5. Drizzle with dressing.

    This recipe is recommended for 2 servings.