Name: Gado gado in lettuce cups
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Peanut dressing; 1 tablespoon finely grated fresh ginger; 2 teaspoon finely grated lime rind; 50 gram roasted peanuts, finely chopped; 1 small, red thai chilli, seeded, finely chopped; 1/2 cup (125ml) coconut milk; 1 tablespoon soy sauce; 1/4 small chinese cabbage shredded; 1/4 cup fresh coriander leaves, firmly packed; 1 cup (80g) bean sprouts; 2 green onions, sliced thinly; 1 telegraph cucumber, chopped coarsely; 100 gram firm tofu, chopped coarsely; 8 iceberg lettuce leaves

Ingredients

Peanut dressing

1 tablespoon finely grated fresh ginger

2 teaspoon finely grated lime rind

50 gram roasted peanuts, finely chopped

1 small, red thai chilli, seeded, finely chopped

1/2 cup (125ml) coconut milk

1 tablespoon soy sauce

1/4 small chinese cabbage shredded

1/4 cup fresh coriander leaves, firmly packed

1 cup (80g) bean sprouts

2 green onions, sliced thinly

1 telegraph cucumber, chopped coarsely

100 gram firm tofu, chopped coarsely

8 iceberg lettuce leaves

Method

1.Combine peanut dressing ingredients in medium bowl. Mix well.

2.Combine cabbage, coriander, sprouts, onion, cucumber, tofu and add peanut dressing in large bowl. Mix gently.

3.Serve gado gado in lettuce leaves.

Peanut dressing can be made one day ahead and refrigerated, covered.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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