Vegetarian Australian Gado Gado Salad Recipe | myfoodbook

Ingredients

• 1 cup (260g) crunchy peanut butter
• 270ml can coconut milk
• 2 tbsp kecap manis
• 1 clove garlic, crushed
• 1-2 tsp sambal oelek
• 1 tsp salt
• 1 tbsp lime juice
• 4 eggs
• 4 (250g) baby chat potatoes, halved
• 150g green beans, tailed
• 1 tbsp vegetable oil
• 200g firm tofu, cut into thick slices
• 1 cup (50g) bean sprouts
• 1 Lebanese cucumber, sliced diagonally
• ¼ small (250g) red cabbage, finely shaved
• 2 red radishes, thinly sliced
• Garnish with chopped peanuts and serve with lime wedges and prawn crackers (optional)