Name: Mixed Vegetable Salad with Peanut Sauce
Yield: for 4-6 as a side salad or for 2-3 as a vegetarian one-dish meal
Cuisine: Asia
Ingredients: 3 small pak choy, quartered lengthwise; 225 g/8 oz Thai asparagus or French beans; 1 sweet potato, peeled and cubed; ½ tsp sugar; ¼ tsp salt; 1 tsp finely chopped inner parts of a lemon grass stalk; 2 hard-boiled eggs, quartered; 115–150 g/4–5 oz watercress; 115 g/4 oz beansprouts; about 300 ml/½ pint Peanut Sauce; 2 tbsp hot water; juice of 1 lime; 1 tbsp Crisp-fried Shallots; krupuk (prawn crackers), to serve; 2 carrots, peeled and cut into ribbons with a potato peeler; 1 cucumber, peeled and cut into ribbons with a potato peeler

Preparation info

for
4-6
as a side salad

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

In Indonesia and Malaysia this salad is called gado-gado. The dictionary will tell you that this literally means ‘a random mix’, though gado-gado has long since become a favourite, almost a national dish, in both countries, with the result that there is an established combination of vegetables and garnishes soft-textured (usually hard-boiled eggs and fried tofu) and crisp (such as crisp-fried shallots and prawn crackers). This standard combination is indeed delicious and all I can do is to