top of page
Vegan Protein Packed Gado Gado Salad (V) (VGN)
Get ready to cook
Method:
1. For dressing, heat Satay Paste with coconut milk in a pan until sauce thickens.
2. Assemble ingredients on a plate. Drizzle with peanut sauce and lime juice.
3. Garnish with coriander and crushed peanuts; serve.
Ingredients:
Salad
200g diced roasted sweet potato
200g diced pan fried tofu
200g tinned butter beans
75g shredded carrot
75g cucumber, seeded and sliced
Juice of ½ lime
15g chopped coriander
50g crushed roasted peanuts
Dressing
150g Satay Paste
150g coconut milk
Photo Credit: Ruocaled - Creative commons
About this dish
5-6 Portions
1 Mild
Serves:
Satay Paste
Chilli Rating:
Product:
You might also like to try
Caribbean Autumn-Spiced Butternut Soup
Ingredients:
6
Chilli:
2 Medium
Baja Beer Battered Mango “Fish” Tacos
Ingredients:
12
Chilli:
1 Mild
Tiger Salad (V)
Ingredients:
5
Chilli:
3 Hot
bottom of page