Name: Gado gado salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 carrots (480g), cut into batons; 1 potato (200g), chopped coarsely; 200 gram (6½ ounces) cauliflower, cut into florets; 100 gram (3 ounces) snow peas, trimmed, halved; 1 lebanese cucumber (130g), cut into batons; 1 1/2 cup (100g) coarsely chopped iceberg lettuce; 1 1/2 cup (120g) bean sprouts; 1/2 cup coarsely chopped fresh coriander (cilantro); 1/2 cup (70g) roasted unsalted peanuts; 2 clove garlic, quartered; 4 green onions (scallions), chopped coarsely; 1/2 teaspoon light brown sugar; 1 tablespoon soy sauce; 1/2 teaspoon chilli powder; 1 tablespoon lemon juice; 3/4 cup (180ml) water; 2/3 cup (160ml) light coconut milk

Ingredients

4 carrots (480g), cut into batons

1 potato (200g), chopped coarsely

200 gram (6½ ounces) cauliflower, cut into florets

100 gram (3 ounces) snow peas, trimmed, halved

1 lebanese cucumber (130g), cut into batons

1 1/2 cup (100g) coarsely chopped iceberg lettuce

1 1/2 cup (120g) bean sprouts

1/2 cup coarsely chopped fresh coriander (cilantro)

1/2 cup (70g) roasted unsalted peanuts

2 clove garlic, quartered

4 green onions (scallions), chopped coarsely

1/2 teaspoon light brown sugar

1 tablespoon soy sauce

1/2 teaspoon chilli powder

1 tablespoon lemon juice

3/4 cup (180ml) water

2/3 cup (160ml) light coconut milk

Method

1.Boil, steam or microwave carrot, potato, cauliflower and peas, separately, until just tender; drain. Rinse under cold water; drain.

2.Meanwhile, make peanut sauce. Using mortar and pestle, grind nuts until crushed finely; transfer to small bowl. Using mortar and pestle, crush garlic and green onion into a coarse paste. Cook garlic mixture in medium lightly oiled frying pan, stirring, 2 minutes. Add remaining ingredients; bring to the boil. Reduce heat; simmer, uncovered, 3 minutes. Add nuts; simmer, uncovered, 5 minutes.

3.Place carrot, potato, cauliflower and peas in large bowl with cucumber, lettuce, sprouts and coriander; toss gently to combine. Serve salad drizzled with peanut sauce.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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