Gado Gado (Indonesian Salad with Peanut Sauce)

Prepare the vegetables by chopping the cabbage, slicing the carrots, and trimming the bean sprouts.

Boil the potatoes until tender, then peel and cut into cubes.

Fry the tofu until golden brown on all sides, then drain on paper towels.

Hard-boil the eggs, cool them in cold water, peel, and cut in half.

In a saucepan, combine peanut butter, soy sauce, lime juice, garlic, chili paste, coconut milk, and brown sugar.

Heat the sauce over medium heat, stirring until smooth and slightly thickened, about 5 minutes.

Arrange the cabbage, carrots, bean sprouts, potatoes, and tofu on a serving platter.

Drizzle the peanut sauce generously over the arranged vegetables.

Garnish with hard-boiled egg halves and sprinkle with coriander.

Serve immediately, allowing guests to mix the salad as desired.

Dietary

Allergens