This traditional Indonesian vegetable salad is a great snack to include in kids' lunchboxes. Fried firm tofu can be included in gado gado, making this a perfectly substantial meal for vegetarians, too.
1.Place 1 thinly sliced medium potato in a baking-paperlined bamboo steamer. Steam, covered, over a wok of simmering water 3 minutes. Add 1 thinly sliced carrot; steam, covered, 2 minutes. Add 2 cups finely shredded cabbage and ¾ cup frozen peas; steam, covered, about 2 minutes or until vegetables are tender.
2.Stir ¼ cup crunchy peanut butter, 1 tablespoon light soy sauce, 2 teaspoons light brown sugar, 1 tablespoon lime juice and ¼ cup light coconut milk in a small saucepan over low heat until combined. Remove from heat; stir in about 1 tablespoon of water. Place vegetables in a bowl with 1 thinly sliced cucumber; top with 6 quartered hard-boiled eggs. Drizzle with peanut dressing.
You need approximately a quarter of a small savoy cabbage for this recipe.
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