Recipe courtesy of Curtis Aikens

Gado Gado (Blanched Vegetables with Peanut Sauce)

Name: Gado Gado (Blanched Vegetables with Peanut Sauce)
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
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

Getting reviews...

Total: 50 min

Prep: 15 min
Cook: 35 min

Yield: 4 servings

Save Recipe

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.