Vegan Gado-Gado Salad

This is the first recipe I’ve made from your blog, but it won’t be the last. Wowza, so delicious! I have to admit, before I made it, I was like well, we will at least get our veggies in. After a bite or two, I was like, this is a bowl of heaven. Can’t wait to try your other creations.

Vegan Gado-Gado Salad

Ingredients
Gado-Gado Salad

• 1 cup shaved purple cabbage
• 1/2 cucumber, thinly sliced
• 6 radishes, thinly sliced
• 1 carrot, julienned
• 3 stalks green onion, sliced
• 1 lb of The Little Potato Company's Fingerling Creamer potatoes
• 1/2 cup green beans
• 1 1/3 cups cubed tempeh
• vegetable oil, for frying
• handful cilantro (optional)
• 2/3 cup dry roasted salted peanuts, crushed
• salted rice crackers
• fresh lime juice, to taste
• salt, to taste

Peanut Sauce

• 1/4 cup + 2 tbsp natural peanut butter
• 2 cloves garlic
• 3 tbsp coconut sugar
• 1/2 tsp red curry paste
• 1 1/2 tbsp sambal
• 1/4 cup + 2 tbsp coconut milk
• 2 tbsp fresh lime juice
• 2 1/2 tbsp soy sauce
• 2 tbsp water
• pinch salt
• 1/4 cup dry roasted salted peanuts

Instructions
Prep all vegetables.
Add The Little Potato Company's Fingerlings to a pot of boiling water and cook for 12 minutes. Add the green beans and continue cooking for another 3 minutes. Strain and rinse under cold water to chill. Halve the Fingerlings lengthwise. Set aside.
get the full instructions @ ilovevegan.com

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