← All recipes

🍽️ Indonesian Vegetable Salad with Peanut Sauce

195 kcal · 30 min · 4 servings

Ingredients

• 200 g iceberg lettuce
• 200 g white cabbage
• 200 g cucumber
• 4 small egg tomatoes
• 150 g mung bean sprouts
• 2 shallots
• 1 garlic clove
• 30 g peanut butter
• 50 ml coconut milk (unsweetened, can)
• 1 tsp cane sugar
• 2 tbsp soy sauce
• 1 tbsp lemon juice
• 0.5 tsp sambal oelek
• 150 g yogurt (1.5% fat)
• 2 hard-boiled eggs

Instructions

1. 1. Fill a pot with water and bring it to a boil.
2. 2. Carefully place the eggs into the boiling water.
3. 3. Boil the eggs at medium heat for 8 to 10 minutes until hard-boiled.
4. 4. Remove the eggs and rinse them immediately under cold water to make the shell easy to peel.
5. 5. Peel the eggs and cut them into four equal quarters.
6. 6. Wash the salad greens thoroughly and dry them using a salad spinner or a kitchen towel.
7. 7. Tear the salad leaves into small, bite-sized pieces.
8. 8. Wash the white cabbage and cut it into very thin strips or use a slicer.
9. 9. Peel the cucumber and slice it into thin rounds.
10. 10. Wash the tomatoes and slice them as well.
11. 11. Wash the sprouts and let them drain well.
12. 12. Peel the shallots and the garlic.
13. 13. Finely chop the shallots and the garlic.
14. 14. Stir the peanut butter with the coconut milk in a bowl until you have a smooth sauce.
15. 15. Add the sugar, soy sauce, lemon juice, and Sambal Oelek (hot chili paste) to the sauce.
16. 16. Stir the yogurt into the sauce until everything is well combined.
17. 17. Place the prepared salad leaves on a large plate.
18. 18. Decoratively arrange the cut vegetables on top of the salad.
19. 19. Drizzle the vegetables generously with the peanut sauce.
20. 20. Garnish the dish with the quartered eggs and serve immediately.

Nutrition per serving

• kcal: 195
• Protein: 11 g · Fett/Fat: 10 g · Carbs: 14 g