This Indonesian Vegetable Salad with Peanut Dressing is perfect served alongside Roasted Chicken in Banana Leaf. We made both recipes on Two Souls One Spoon…
Serves 4
Country: Indonesia
Ingredients
Vegetable Salad
100g cabbage, finely sliced
100g green beans
100g beansprouts
100g spinach
Peanut dressing
250g peanuts
Glug of sunflower oil (to fry peanuts)
3 garlic cloves, peeled and finely chopped
10g galangal, peeled and finely chopped
2 birds eye chillies, sliced
2 tbsp kecap manis (sweet soya sauce)
20g palm sugar
185ml water
Garnish
2 tbsp peanuts, crushed
2 tbsp fried crispy onions
To serve
75g rice per person
Roasted Chicken in Banana leaf
Method
- Fry 250g peanuts in a glug of hot sunflower oil until lightly browned. Remove the peanuts from the pan, reserving the oil and put the peanuts in the fridge to cool.
- To start the vegetable salad, pour boiling water into a saucepan and add salt. Then add the beans and blanch for 1 minute, before adding the cabbage for another minute.
- Next add the spinach and beansprouts, blanching all together for a further 90 seconds before taking off the heat, draining and immersing in an ice bath.
- For the peanut sauce, take the peanuts out of the fridge and combine them in a food processor with all other ingredients except for the water.
- When the mixture is finely ground, gradually add water while blitzing until you reach a desired sauce consistency.
- Combine drained vegetables in a bowl with as much peanut sauce as you want. Cover the bowl and put in the fridge until chicken is ready to be served.
- Garnish salad with crushed peanuts and rice with crispy fried onions.
Watch us cooking:
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