Indonesian Mixed Vegetable Salad with Peanut Dressing
This Indonesian Mixed Vegetable Salad with Peanut Dressing is a vibrant dish. It's packed with a variety of textures and flavors, starting with lightly steamed mange tout and broccoli (or broccolini) that are tender yet crisp. These are mixed with crunchy raw red pepper, finely shredded white cabbage, and fresh beansprouts, creating a fresh and colorful base. The salad is brought to life with a rich and spicy peanut sauce made from peanut butter, cashews, lime, ginger, garlic, a bit of red chilli, water, light soy sauce, and a pinch of sugar—all blended to creamy perfection. To finish, a soft-boiled egg is placed in the center of each plate, ready to be broken open by the diner, adding a creamy richness to the dish.
- 100 grams Mange tout
- 100 grams Broccoli
- 1 Red Pepper
- ¼ White Cabbage
- 50 grams Beansprouts
- 2 Eggs
- 3 tablespoons Peanut Butter
- 2 tablespoons Cashews
- Grated zest
- Lump of ginger root
- 1 Garlic Clove
- 1 Small red chilli
- 3 tablespoons Water
- 1½ teaspoon Light soy sauce
- Sugar
- Steaming the Vegetables
Begin by lightly steaming the mange tout and broccoli (or broccolini). You want them to be tender yet still have a bit of crunch to them. Once steamed, combine these vegetables with raw slices of red pepper, shredded white cabbage, and beansprouts. Evenly distribute this vibrant mix onto two plates, laying the foundation for your salad.
- Creating the Spicy Peanut Sauce
Next, take all the ingredients for the spicy peanut sauce—peanut butter, cashews, the zest and juice of a lime, grated ginger root, a grated garlic clove, a chopped red chilli, water, light soy sauce, and a pinch of sugar—and place them in a food processor. Blend everything until you achieve a smooth and creamy paste.
- Assembling the Salad
With the vegetable base ready, take the spicy peanut sauce and dab it over the plates of salad. The sauce should generously coat the vegetables, adding depth and richness. Then, as the final touch, place a peeled, boiled egg in the center of each plate. The egg serves as a creamy counterpoint to the crisp vegetables and bold sauce. Invite diners to puncture the yolk themselves, allowing it to ooze over the salad and mingle with the peanut dressing, completing this delightful culinary experience.
