EatingWell

Gado Gado Platter

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ACTIVE: 35 min TOTAL: 35 min

TO MAKE AHEAD: Refrigerat­e dressing (Step 1) for up to 3 days. Linda Shiue first tried gado gado while backpackin­g in Indonesia. The salad features cooked vegetables, hardboiled eggs, tempeh or tofu and a peanut dressing. Her interpreta­tion of the dish is this colorful spread that can be served with the dressing drizzled over the top or on the side for dipping. Krupuk udang, deep-fried crackers flavored with shrimp, add extra crunch.

6 tablespoon­s light coconut milk

1/3 cup crunchy natural peanut butter 2 tablespoon­s lime juice

1 tablespoon 50%-less-sodium tamari

(see Tip, page 32) or low-sodium soy sauce 1 tablespoon granulated sugar

11/2 teaspoons grated fresh ginger

8 ounces long beans or green beans, trimmed and cut into 3-inch pieces 10 ounces cabbage, cut into 2-by-3-inch pieces (about 4 cups)

2 tablespoon­s canola oil

1/2 cup sliced shallots

1 8-ounce package tempeh, cut into 1/4-inch-thick slices

4 hard-boiled eggs, quartered

2 plum tomatoes, cut into 8 wedges each 2 medium carrots, julienned

1 cup bean sprouts

1/2 medium cucumber, sliced

1 cup krupuk udang (Indonesian shrimp chips) or Japanese rice crackers

1. Whisk coconut milk, peanut butter, lime juice, tamari (or soy sauce), sugar and ginger in a medium bowl. Thin with water, if needed, to achieve a pourable consistenc­y. Set aside.

2. Bring a large saucepan of water to a boil over mediumhigh heat. Set a large bowl of ice water by the stove. Cook beans in the boiling water until tender-crisp, 2 to 3 minutes. Use a slotted spoon to transfer to the ice water.

3. Pour off all but 1 inch of water from the saucepan and add a steamer basket. Add cabbage, cover and steam over medium-high heat for 3 minutes. Transfer the cabbage to the ice bath to cool. Drain the vegetables; pat dry.

4. Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring often, until golden brown, 3 to 5 minutes. Transfer the shallots to a small bowl, leaving the oil behind. Increase heat to medium-high. Add tempeh and cook until the edges are browned, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate to drain.

5. Arrange eggs, tomatoes, carrots, bean sprouts, cucumber and krupuk (or rice crackers) on a large platter. Add the beans, cabbage, tempeh and shallots. Serve with the reserved dressing.

SERVES 4: 31/2 cups salad & 1/4 cup dressing each

Cal 543 Fat 32g (sat 8g) Chol 186mg Carbs 39g

Total sugars 17g (added 4g) Protein 29g Fiber 7g

Sodium 340mg Potassium 951mg.

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