GOEDANGAN RECEPT | Spicy coconut salad | AllAboutFoodRecipes

peanut sauce

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides a similar nutty flavor with less fat.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh offers more protein while chickpeas are budget-friendly.

hard-boiled eggs

🥗Healthier: avocado

💰Cheaper: cooked potatoes

Avocado adds creaminess without cholesterol, while potatoes are cost-effective.

fried shallots

🥗Healthier: baked shallots

💰Cheaper: onion flakes

Baked shallots reduce oil content, and onion flakes are easier to find.

Boil mixed vegetables until tender, about 5-7 minutes.

Steam the tofu until heated through, about 5 minutes.

Prepare hard-boiled eggs by boiling for 9-12 minutes, then cool and peel.

Mix peanut sauce with lime juice and chili peppers until smooth.

Combine boiled vegetables, tofu, and bean sprouts in a large bowl.

Add sliced hard-boiled eggs and cucumber to the vegetable mixture.

Drizzle peanut sauce over the salad and toss gently to coat.

Top with fried shallots for crunch.

Serve immediately or chill for 30 minutes before serving.

Cooking Techniques

Spice Level:

Allergens