| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 24g | 4g | 30g |
| sugars | fibre | protein | salt |
| 8g | 5g | 12g | 0.6g |
Why I Love Indonesian Vegetable Salad with Peanut Dressing
There’s something about the Vegetable Salad with Peanut Dressing, an enticing Indonesian recipe, that thoroughly captivates my culinary senses. What’s not to adore about a stick-to-your-ribs salad that’s equal parts hearty and refreshing, drenched in a flavor-packed peanut dressing?
The Bountiful Ingredients
Like a well-composed painting, every ingredient of the Vegetable Salad with Peanut Dressing plays a significant role. The cucumbers add a crunch, lettuce gives it volume, and carrots bring a hint of sweetness. Mung bean sprouts, bell pepper slices, and shredded cabbage add depth to the texture while boiled, cubed potatoes offer satisfying, starchy heft. The fried tofu adds a decadent
protein punch, and the quartered hard-boiled eggs top off this masterpiece, giving it a final touch of richness.
And oh, the dressing that transforms these fresh ingredients into a cohesive, joy-inducing dish! A melange of roasted unsalted peanuts, minced garlic, de-seeded red chillies, palm sugar, tamarind paste, water, soy sauce, and a pinch of salt, this dressing marries each element of the salad in perfect harmony.
A Recipe Teeming with Flavor and Culture
Food, for me, is more than just a means of nourishment. It provides a way to explore different cultures and their unique tastes, forging a connection that transcends oceans and continents. This recipe personifies the vibrant Indonesian culture, with its rich textures and riotous flavors.
The Vegetable Salad with Peanut Dressing is not an average dish. It is a testament to Indonesia’s genius of combining contrasting flavors and textures into an edible work of art. While the inspiration for this recipe didn’t stem from one specific chef, the deep, complex flavors bear echoes of the global culinary influences be it the Mediterranean spices of Yotam Ottolenghi or the fearless mixing of ingredients by Anthony Bourdain.
Admittedly, the lavishness of Southern cuisine, with which I’m most familiar, is a far cry from the humble, straightforward elegance of Indonesian cuisine. But just like a good classic Charleston Shrimp and Grits or a sinful plate of fried chicken, the Vegetable Salad with Peanut Dressing warms your insides, satiates you, and leaves you yearning for more. And on hot Southern days when a piping plate of biscuits seems too much, this refreshing, nutrition-packed dish is the flavorful remedy you need.
So next time you’re in the mood for a culinary adventure, try this Indonesian recipe. I promise this Vegetable Salad with Peanut Dressing will take your tastebuds for a delightful spin!
What You’ll Need
- 2 Cups of sliced cucumber
- 2 Cups of chopped lettuce
- 1 Cup of sliced carrot
- 1 Cup of mung bean sprouts
- 1 Cup of sliced bell pepper
- 1 Cup of chopped tofu, fried
- 2 Hard boiled eggs, quartered
- 1 Cup of cabbage, shredded
- 2 Potatoes, boiled and cubed
- 1 Cup of string beans, cooked
- For Peanut Dressing:
- 1 Cup of roasted unsalted peanuts
- 4 Cloves of garlic
- 2 Small red chillies, seeds removed
- 1/4 Cup of palm sugar
- 1 Tbsp of tamarind paste
- 1/2 Cup of water
- 1 Tbsp of Soy sauce
- Salt to taste
Method
Step One
Begin by preparing your vegetables. Slice the cucumber and carrots, chop the lettuce, shred the cabbage, and slice the bell pepper. Also, prepare the mung bean sprouts, cooked string beans, cubed boiled potatoes, and fried tofu. Keep two hard-boiled eggs, quartered, on the side for topping.
Step Two
Combine all the prepared vegetables in a large bowl, toss them gently to mix. Set this aside while you prepare the peanut dressing.
Step Three
For the peanut dressing, start by roasting a cup of unsalted peanuts until slightly brown. Place the roasted peanuts in a food processor.
Step Four
Add 4 cloves of garlic, 2 small red chillies (with seeds removed), 1/4 cup of palm sugar, a tablespoon of tamarind paste, and a tablespoon of Soy Sauce into the food processor. Begin to blend these ingredients until everything is well-combined.
Step Five
As the food processor is running, slowly add in 1/2 cup of water to emulsify the ingredients. Continue to blend them until you reach a creamy and smooth consistency. Add salt to taste and your peanut dressing is ready.
Step Six
Drizzle the prepared peanut dressing over the mixed vegetable salad. Toss gently to ensure all the veggies are coated with the dressing.
Step Seven
Top the salad with quartered hard-boiled eggs and fried tofu. Serve the Vegetable Salad with Peanut Dressing immediately and enjoy!
