Wednesday, November 20, 2013

Cold Weather Gado Gado Salad

As you can imagine this little island starts to get more and more quiet as the late fall weeks roll along. Nick and I are continually asking each other "Is that still open?" and are driving by new closed signs along the main roads. Luckily, a few delicious spots stay open to feed us in the cold weather. One of our favorites is The Little House Cafe. They serve a killer Indonesian Gado Gado Salad. I recreated a late fall version at home using raw fall vegetables and a sickly addicting peanut dressing. You can use this heavenly dressing on almost anything - rice, soba noodles, sandwiches, green salads. People in our house have been known to eat it with a spoon (names withheld). 

I picked up a dozen eggs from Morning Glory Farm and was surprised to find a tiny little baby egg sitting next to a jumbo mama egg. I'm sure the person who packed this dozen got a kick out of it so thank you - we got a kick out of it too.


 Oh and November, you can stay.

Cold Weather Gado Gado Salad:
serves 2 (simply make more salad ingredients to feed a crowd)

For the salad:
3 cups cooked brown rice
2-4 eggs (sub tofu for vegan)
3 carrots, cut into match sticks
1 1/2 cups purple cabbage, shredded
handful dry roasted peanuts

For the dressing:
1 cup peanut butter
1 tablespoon fresh ginger
1 garlic clove
1 tablespoon brown sugar
2/3 cup water
1/8 cup apple cider vinegar
2 tablespoons soy sauce
1 teaspoon hot sauce
1/2 teaspoon kosher salt

First hard-boil the eggs by placing them in a pot and cover with water by 2 inches. Bring to a boil, cover, and remove from heat. Let stand for 12 minutes then peel and slice.

Make the dressing by simply blending everything in a food processor or blender until smooth. You'll have extra dressing for other meals.

Assemble salad by arranging everything on a large plate then drizzle with dressing. You may want to serve extra dressing on the side as it is highly sought after.



2 comments:

  1. This looks like it has a nice depth of flavor but still simple to prepare. I may try some roasted tempeh with it since my husband doesn't do hard boiled eggs. And I love the mini egg in the carton, I've never seen that before, though I do regularly find feathers in mine. :)

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  2. Your recipes, writing and photos always make me smile :)

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