How many servings does this recipe make?

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

What ingredients do I need for Indonesian Vegetable Salad With Peanut Dressing ?

You need 15 ingredients. The key ingredients include: 4 eggs, hard boiled, 2 carrots cut into match sticks, 1 1/2 c bean sprouts, 1/2 red bell pepper, and more.

Is Indonesian Vegetable Salad With Peanut Dressing suitable as salads?

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

How do I store leftover Indonesian Vegetable Salad With Peanut Dressing ?

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

Indonesian Vegetable Salad With Peanut Dressing

Name: Indonesian Vegetable Salad With Peanut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs, hard boiled; 2 carrots cut into match sticks; 1 1/2 c bean sprouts; 1/2 red bell pepper; 1/2 English cucumber; 1 pkg extra firm tofu; 2 TBS oil; 1/3 c creamy peanut butter; 3 TBS hot water; 3 TBS lime juice (can be key lime juice); 1 TBS soy sauce; 2 tsp brown sugar; 2 tsp red curry paste; 2 tsp fresh cilantro; arugula or other fresh lettuce

Fresh, crisp and full of flavor — this Indonesian Vegetable Salad With Peanut Dressing is a must-try. Made with eggs, carrots, bean sprouts and red bell…

This Indonesian Vegetable Salad With Peanut Dressing relies on simple, everyday ingredients such as eggs, hard boiled, c bean sprouts, red bell pepper and english cucumber. It comes together quickly and makes 4 servings, at about 1516 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

1516

kcal

Calories

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

Indonesian Vegetable Salad With Peanut Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions