• Servings 2/3 cup
  • Prep 20 min
  • Cook 10 min
  • Cuisine
  • Skill Level

Indonesian Peanut Salad


  • 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
  • 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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