Gado Gado (Blanched Vegetables with Peanut Sauce)

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
4 servings

Ingredients
  • 1/4 medium cabbage, shredded
  • 1/2 pound green beans, tipped and tailed
  • 4 medium carrots, sliced
  • 1/4 head cauliflower, divided into florets
  • 1/4 head of broccoli, divided into florets
  • Peanut sauce (recipe above)
  • 1 bunch arugula washed, stems removed
  • 2 hard boiled eggs quartered
  • 1 yukon gold potato, boiled, peeled and sliced
  • 2 kirby cucumbers, washed, sliced thin
  • 1/4 pound radish sprouts
  • Crispy shallots, recipe above
  • Rice crackers as an accompaniment
Directions

Bring a pot of salted water to a boil and blanch, separately, cabbage, green beans, carrots, cauliflower and broccoli. Drain separately as well. Heat peanut sauce in a small saucepan, adding water if it is too thick, adjust seasoning. Arrange arugula leaves, potato, cucumbers evenly on a platter. Arrange blanched vegetables on top. Top with hard boiled eggs and radish sprouts. Pour hot peanut sauce over top. Garnish with crispy shallots. Serve with rice crackers.


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