Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Gado-Gado
An Indonesian salad of blanched vegetables, egg and tofu under a generous peanut dressing — fresh and filling.
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20 minPrep🔥
10 minCook🍽️
4Serves📊
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Ingredients
- 200g green beans
- 2 carrots, sliced
- 1/2 cabbage, shredded
- 200g firm tofu, fried
- 3 boiled eggs
- 1 cucumber, sliced
- For dressing: 5 tbsp peanut butter, 1 tbsp kecap manis, 1 tsp chilli paste, juice of 1 lime, water to loosen
Instructions
- Blanch the green beans, carrots and cabbage briefly; drain.
- Whisk the dressing, adding water to a pourable consistency.
- Arrange the vegetables, tofu, egg and cucumber on a plate.
- Drizzle generously with the peanut dressing.
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Tara’s tips
- Keep the vegetables crisp — just blanch, don't boil.
- The dressing should be thick but pourable.
Serving suggestions
- Lovely with prawn crackers.
Storage & reheating
Dressing keeps 4 days; assemble fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegan?
Skip the egg and add more tofu.
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