This bountiful composed salad is the quintessential Indonesian dish.
Veggie Type: Vegan
Servings: 8
2 potatoes, peeled, cut into 1/2-inch cubes
1/4 head green cabbage, finely shredded
4 small carrots, thinly sliced
5 sticks celery, thinly sliced
1 large bunch of broccoli, cut into small florets
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon each, turmeric and cumin
1 tablespoon canola oil
1 teaspoon minced lemon grass
1 cup lite coconut milk
2 tablespoons tamari or soy sauce
1 tablespoon lemon juice
2 cups mung bean sprouts
1 tomato, thinly sliced
Coarsely chopped peanuts (optional)

1. Steam potatoes, cabbage, carrots, celery, and broccoli until just tender. Set aside while you make the sauce.
2. In a skillet over medium heat, sauté onion, garlic, turmeric, and cumin in oil for 5 minutes. Stir in lemon grass, coconut milk, lemon juice, and tamari. Bring to a boil, adding water to thin sauce, if necessary. (It should have a thick, creamed-soup consistency.)
3. Arrange sprouts on a serving platter, top with steamed vegetables, potatoes, and tomatoes. Pour simmering sauce over all and sprinkle with peanuts, if desired.
Makes 8 servings.
PER Serving:


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