Gado Gado Salad

Description
Indonesian Salad Recipe - Serves 6

Salad

 * 3 hard boiled eggs, peeled and sliced
 * ¾ cup cabbage, shredded
 * ¾ cup green beans, sliced
 * ¾ cup carrots, sliced
 * ¾ cup cauliflower, chopped
 * ½ cup mung bean sprouts
 * ⅓ cup snow peas
 * ½ cucumber, sliced
 * 2 red potatoes, cut into wedges

Peanut dressing

 * ¾ to 1 cup coconut milk (depending on whether you want a thicker or thinner sauce)
 * ½ cup chunky peanut butter
 * 1 teaspoon red curry paste or chile paste (or Tabasco sauce)
 * 1 tablespoon brown sugar
 * 1 tablespoon lime juice
 * 2 teaspoons fish sauce (or substitute 1 tablespoon soy sauce)

Directions

 * 1) Wash all the vegetables.
 * 2) Ideally, with the exception of the eggs and cucumber, all of the salad ingredients should be blanched or boiled in a large pot of boiling water. However, if you are pressed for time you can serve them raw with the exception of the potato, which has to be boiled.
 * 3) To blanch: plunge the vegetable briefly in the boiling water, then plunge into cold water. This leaves the vegetables nicely crisp and neither too firm or limp. Drain all the vegetables.
 * 4) Arrange the vegetables on a serving platter, starting on the outside of the platter and work inwards, arranging the vegetables in a colorful pattern.
 * 5) Top with the chopped eggs.

Peanut dressing

 * 1) In a small saucepan, bring the coconut milk to a boil.
 * 2) Stir in the remaining ingredients and simmer for 5 minutes, until the peanut butter has melted and the mixture is thickened.