Indonesian Salad With Peanut Dressing Recipe

Name: Indonesian Salad With Peanut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces new potatoes, scubbed; 1 large carrot, peeled and cut into matchsticks; 4 ounces French beans, trimmed; 8 ounces tiny cauliflower florets; 4 ounces cucumbers, cut into matchsticks; 3 ounces fresh bean sprouts; 3 medium eggs, hardboiled and quartered; 2 tablespoons sesame oil; 1 garlic clove, peeled and crushed; 1 red chile, deseeded and finely chopped; 5 ounces crunchy peanut butter; 6 tablespoons hot vegetable stock; 2 teaspoons soft light brown sugar; 2 teaspoons dark soy sauce; 1 tablespoon lime juice

Servings: persons

8 ounces new potatoes, scubbed
1 large carrot, peeled and cut into matchsticks
4 ounces French beans, trimmed
8 ounces tiny cauliflower florets
4 ounces cucumbers, cut into matchsticks
3 ounces fresh bean sprouts
3 medium eggs, hardboiled and quartered
2 tablespoons sesame oil
1 garlic clove, peeled and crushed
1 red chile, deseeded and finely chopped
5 ounces crunchy peanut butter
6 tablespoons hot vegetable stock
2 teaspoons soft light brown sugar
2 teaspoons dark soy sauce
1 tablespoon lime juice

1
Cook the potatoes in a saucepan of boiling water for 15-20 minutes until tender.
2
Remove with a slotted spoon and thickly slice into a large bowl.
3
Keep the saucepan of water boiling.
4
Add the carrot, French beans and cauliflower to the water, return to the boil and cook for 2 minutes or just until tender.
5
Drain and refresh under cold running water, then drain well.
6
Add to the potatoes with the cucumber and bean sprouts.
7
To make the dressing, gently heat the sesame oil in a small saucepan.
8
Add the garlic and cilli and cook for a few secnds, then remove from the heat.
9
Stir in the peanut butter.
10
Stir in the stock a little at a time.
11
Add the remaining ingredients and mis together to make a thick creamy dressing.
12
Divid the vegetables between 4 plates and arrange the eggs on top.
13
Drizzle the dressing over the salad and serve immediately.

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces new potatoes, scubbed, 1 large carrot, peeled and cut into matchsticks, 4 ounces French beans, trimmed, 8 ounces tiny cauliflower florets, and more.

Yes, Indonesian Salad With Peanut Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Indonesian Salad With Peanut Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions