Indonesian Peanut Salad
Ingredients
6 cups of any of the following; Shredded cabbage, cucumber strips, carrot strips, sliced cooked beets, tomato wedges, green pepper strips, melon chunks, pineapple chunks, avocado slices dipped in lemon juice, hard cooked egg wedges. | ||
Peanut sauce dressing (see below) | ||
Peanut Sauce: | ||
1/2 cup shelled roasted peanuts, ground or finely chopped | ||
2 tbs molasses | ||
2 tbs soy sauce | ||
3 cloves garlic, minced | ||
pinch of dried red peppers | ||
juice of 1/2 lemon | ||
1/2 cup water | ||
1 tbs peanut oil |
Directions:
- Arrange a selection of the fruits and vegetables, and egg wedges attractively on a large platter.
- Pass the peanut sauce separately with the salad.
Peanut Sauce:
- In a small saucepan, combine peanuts, molasses, soy sauce, garlic, red peppers, lemon juice and water.
- Simmer gently for about 10 minutes.
- Remove from the heat and beat in the peanut oil.
- Chill before serving.
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