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).
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.
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.