A flavorful variation on this Indonesian salad that works well for lunch or dinner made from cooked potato, cabbage, green beans, shallots along with carrots, sprouts, cucumber and jimica. All mixed together with a spicy peanut sauce.
1 Medium, thinly sliced, boiled until soft and cooled
1 Cup (16 tbs), shredded, steamed, cooled
1 Cup (16 tbs), trimmed, cut into 1 inch length, steamed, cooled
3 Tablespoon, sliced thinly, fried to golden brown
1 Medium, shredded
1 Cup (16 tbs)
1 Cup (16 tbs), sliced
1 Cup (16 tbs), peeled, cut into strips
1⁄2 Cup (8 tbs)
1 Cup (16 tbs), roasted, unsalted
1 1⁄2 Teaspoon
1 1⁄2 Cup (24 tbs)
Cook the potato, rinse to cool and set aside. Slice and fry the shallots in a little oil until golden brown and set aside. Steam the cabbage and green beans. Cool and set aside. Prepare the rest of the vegetables.
For the Peanut Sauce:
Place peanuts, molasses and chili powder into a food processor. Turn on and slowly pour in the water. Check the consistency at 1 cup. It should be thick, and pour-able, like gravy. If it is too thick, add water a little at a time
Assemble the salads in this order: potatoes, cabbage, carrots, sprouts, green beans, cucumber, and jicama. Pour 2-4 tablespoons of peanut sauce (or as much as you desire) over each salad and scatter shallots on top. Extra sauce will keep for several days covered in the refrigerator.
Interesting salad for lunch?? Here is a great recipe video showing you how to make this. Made with a spicy peanut sauce, this is a great change from the otherwise regular salads. Healthy and nutritious, this is a great recipe to try out.