Meatless Monday Recipe: Gado Gado Indonesian Salad
Go meatless once a week for your health & the environment.
4 cups packaged shredded cabbage (¼ head cabbage)
1 1-pound packaged lettuce
1 cup bean sprouts
1 2-pound package mixed vegetables, sliced; or purchase, wash and cut yourself: carrots, cauliflower and broccoli (1 pound of the mix per person)
1 cucumber, peeled and cut into 1-inch pieces
1 red bell pepper, seeded and chopped coarsely
3 green onions
½ leftover baked sweet potato, sliced into thick rounds
1 hard-boiled egg
1 hard-boiled egg white
Fresh lime juice (optional)
2 tablespoons chunky peanut or almond butter
¼ onion, minced finely
1 clove garlic, minced
½ teaspoon shoyu (soy sauce)
Juice of 1 lime
¼ cup water
½ teaspoon red pepper flakes, or to taste
Serves 2. Per serving: 530 calories, 12 g fat (3 g saturated), 26 g protein, 82 g carbohydrates, 27 g fiber, 520 mg sodium
1. On a platter, place a bed of cabbage around the perimeter; next, a layer of lettuce inside the cabbage. Continue making rings of each veggie toward the center of the platter, or assemble them freestyle. Garnish with minced hard-boiled egg and egg white.
2. To prepare the dressing, blend all the ingredients in a small blender.
3. Place the dressing in the center of the dish and sprinkle fresh lime juice over the entire salad before serving.