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Indonesian Peanut Salad

November 11, 2011

Photo by Pat

Peanut butter is what we call a “must have” in our household. Peanut butter on a banana, peanut butter and apples, peanut butter on your finger… have I hit one of your own memories yet? I have a picture of my little grandson sitting on my couch eating globs of peanut butter with a spoon. It’s not only a favorite picture, but photographic evidence that he has the Parmele peanut butter gene. Also, thank goodness for cleanable leather.

My mom made a shredded carrot with peanut butter dressing salad. I really loved that salad despite the unappetizing appearance of a long brown smear on top of bright orange carrots. Pretend for a moment you’re a 7 year-old and use your own imagination there. (I have since revised that salad, but that’s a recipe for another day).

My point is – there is a lot of love for peanut butter.

Gado-gado Salad, or as it is known in my house, Indonesian Peanut Salad is one of my favorite ways to use peanut butter. If you Google it, you will find many versions of the salad which list a variety of vegetables that you can use. Really get creative and use which ever veggies you enjoy the most. My favorite version has sweet potato cubes and fried seasoned tofu.

I tend to choose vegetables that pop with color as well as taste-match what I think is best. You may want other options. Whatever the choices, this recipe feeds my soul with the beautiful colors and flavors.

Indonesian Peanut Salad
Serves 4-6 people
Spicy Peanut Dressing:
3 T water
¼ cup smooth peanut butter
1 T olive oil
1 clove garlic
1 ½ T soy sauce
2 ½ T lemon juice
1 T brown sugar
⅛ tsp. ground cayenne pepper
a sprinkle of ground cumin

Grate the garlic clove with a microplane. Mix all ingredients until smooth. If refrigerated to use later, gently warm the dressing in the microwave to thin it so it mixes into the salad well.

Salad:

Photo by Pat

Vegetable Oil
Salt
Seasoned Pepper
1 pound tub firm tofu, patted dry and cut into cubes
6 cups baby spinach, washed
2 cups shredded red cabbage
½ pound fresh bean sprouts
1 cup cubed fresh pineapple
1 med. size sweet potato or squash, cubed and boiled in heavily salted water
Roasted peanuts for garnish

Season the cubes of tofu with salt and seasoned pepper. Heat the oil in a small fry pan and fry the seasoned tofu cubes until golden. Drain on paper towel.

Gently toss the tofu, spinach, cabbage, bean sprouts, pineapple, potatoes and dressing in a large mixing bowl. Arrange on plates. Garnish with roasted peanuts. Serve immediately.

I prefer to assemble the salad on each plate and drizzle the dressing and garnish just before serving. I think it just looks prettier.

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One Comment leave one →
  1. November 14, 2011 4:40 am

    What a stunning photo for a stunning dish!

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