Spring

No Recipe Gado-Gado

by:
May 23, 2015
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0 Ratings
No Recipe Gado-Gado
  • Serves 1
Author Notes

A seasonal version of the Great Indonesian Salad —Sophie - Wholehearted Eats

What You'll Need
Ingredients
  • Salad Base
  • 2 New Potatoes, scrubbed
  • 1/2 cup Bean Sprouts
  • 1 Persian Cucumber, Sliced
  • 1 cup Shredded Savoy Cabbage
  • 1 handful Cherry Tomatos, sliced in half
  • 1 handful Green Beans
  • 1 handful Cilantro, chopped (stems reserved)
  • Coco-Nut-Butter Sauce and Indonesain Tempeh
  • 6 tablespoons Coconut Milk
  • 1/3 cup Almond Butter
  • 1 tablespoon Lime Juice
  • 2 1/2 teaspoons Tamari
  • 1 1/2 teaspoons Honey
  • 1 teaspoon Grated Ginger
  • 1/2 pinch Chili Flakes
  • 1 tablespoon Chopped Cilantro Stems
  • 1 Small Garlic Clove
  • 2 tablespoons Tamari
  • 1 tablespoon Honey
  • 2 Cloves Garlic, grated
  • 1 teaspoon Liquid Coconut Oil
  • 1 teaspoon Apple Cider Vinegar
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Ground Corriander
  • 8 oz Tempeh, cubed
  • 1 teaspoon Coconut Oil, for frying
Directions
  1. Salad Base
  2. Begin by bringing a pot of water to the boil. Add the potatoes and continue at a rolling boil until they are easily priced by a fork.
  3. Meanwhile, as the potatoes boil, heat a frying pan to medium and sauté the cabbage just until soft (you may need to add a splash of water). Set aside and continue to cook the tempeh in the same frying pan.
  4. Arrange the cabbage, bean sprouts, cucumber, tomatoes, and tempeh in a bowl. Once the potatoes are cooked, chop and add them as well.
  5. Finally, add the green beans to the potato water and blanch for a mere minute. Add them to the salad.
  6. Serve with the Coco-nut-butter Sauce, cilantro, and lime.
  1. Coco-Nut-Butter Sauce and Indonesain Tempeh
  2. To make the sauce, combine the first nine ingredients in a blender and blitz until they come together. Taste and adjust seasoning.
  3. For the tempeh, combine the 2 Tbsp. tamari, 1 Tbsp.honey, garlic, 1 tsp oil, vinegar, and spices in a dish. Add the cubes tempeh and let sit to marinade for 30 minutes, tossing occasionally.
  4. Set a frying pan to medium heat and once hot, add the other tsp. oil and tempeh. Toss for about 5 minutes or until crispy and brown.
  5. Gently heat the sauce over medium heat just before serving.
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