Indonesian Salad Recipes

Ingredients :

1/4 cabbage, shredded

250 g green beans, sliced

1 carrot, cut into matchsticks

8 baby new potatoes, scrubbed and halved

1 cucumber, cut into matchsticks

4 hard boiled eggs, quartered

Satay Dressing :

1 tbsp vegetable oil

1 onion, chopped

1 clove garlic, crushed

1 tsp ground cumin

1 tsp curry powder

1/2 tsp ground coriander

1 tbsp white vinegar

1 tbsp brown sugar

125 g crunchy

peanut butter

2 tbsp fruit chutney

375 ml water

Method :

Boil, steam or microwave cabbage, beans, carrot and potatoes, separately, until just tender.
Chill.
To make dressing, heat oil in a saucepan, add onion and garlic and cook for 2 minutes.
Stir in cumin, curry powder and coriander and cook for 1 minute longer.
Add vinegar, sugar, peanut butter, chutney and water, bring to simmering and simmer, stirring occasionally, for 15 minutes or until dressing thickens.
Remove pan from heat and set aside to cool to room temperature.
To serve, arrange cooked vegetables, cucumber, eggs and dressing attractively on a large serving platter.

Serves 4 - 6

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