Indonesian Vegetable Salad With Peanut Sauce Recipe

Name: Indonesian Vegetable Salad With Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 ounce shallots, finely diced; 2 garlic cloves, finely chopped; 2-3 fresh red chilies, finely chopped; 5 heaped tablespoons unsweetened, organic peanut butter or 5 tablespoons ground, roasted (but not salted) peanuts; 1 3/4 cups canned coconut milk or water; juice of 1/2-1 lime or lemon or tamarind paste; 9 ounces new potatoes, quartered or halved; 1 teaspoon ground turmeric; salt; 3 eggs, boiled; 1/2 small cauliflower, divided into florets; 3 1/2 ounces green beans; 3 1/2 ounces bean sprouts; 1/2 cucumber, sliced thickly; 1/2 cos or romaine lettuce, sliced; 3 1/2 ounces tofu, sliced into fingers and well drained (optional); 2 tablespoons roughly chopped cilantro leaves; large handful of fish crackers

Servings: persons

2 tablespoons vegetable oil
1 ounce shallots, finely diced
2 garlic cloves, finely chopped
2-3 fresh red chilies, finely chopped
5 heaped tablespoons unsweetened, organic peanut butter or 5 tablespoons ground, roasted (but not salted) peanuts
1 3/4 cups canned coconut milk or water
juice of 1/2-1 lime or lemon or tamarind paste
9 ounces new potatoes, quartered or halved
1 teaspoon ground turmeric
salt
3 eggs, boiled
1/2 small cauliflower, divided into florets
3 1/2 ounces green beans
3 1/2 ounces bean sprouts
1/2 cucumber, sliced thickly
1/2 cos or romaine lettuce, sliced
3 1/2 ounces tofu, sliced into fingers and well drained (optional)
2 tablespoons roughly chopped cilantro leaves
large handful of fish crackers

1
Heat the oil over a medium heat and cook the shallots until soft.
2
Throw in the garlic, chilis and ginger, and cook for a minute or two.
3
Add the soy sauce, sugar, peanut butter or ground peanuts, and stir around for a moment.
4
Now add the coconut milk (which I strongly recommend) or water to the sauce and bring it to the boil, then simmer for about 15 minutes to thicken.
5
Remove from the heat and add your citrus juice or tamarind.
6
Taste.
7
Add more soy, sugar, sour juice and chili until you have a really fresh and feisty sauce.
8
Set aside.

1672

kcal

Calories

148

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.

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 19 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 ounce shallots, finely diced, 2 garlic cloves, finely chopped, 2-3 fresh red chilies, finely chopped, and more.

Yes, Indonesian Vegetable Salad With Peanut Sauce 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 Vegetable Salad With Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions