INDONESIAN GADO-GADO SALAD WITH RICE NOODLES
Serves: 4
 
INGREDIENTS
  • 1 cup + a little more peanuts
  • 1 inch of ginger, chopped
  • 2 cloves garlic
  • 3 tablespoons soy sauce
  • ½ tablespoon toasted sesame oil
  • 5-6 tablespoons lime juice (divided)
  • A pinch of crushed red chilli flakes
  • 4 oz or about 100g of wide flat rice noodles
  • Salt, to taste
  • 1 large cucumber, peeled and sliced diagonally
  • 2 carrots, peeled and sliced diagonally
  • A few bulbs of red radish, sliced lengthwise and then into half-moon discs
  • 1 cup thinly sliced purple cabbage
  • 4 stalks green onions (greens only), chopped
  • 1 handful coriander, coarsely chopped
INSTRUCTIONS
  1. Preheat the oven to 175°C. Toast the peanuts on a baking sheet, tossing halfway through until golden-brown, about 8 minutes total. They're done when they appear a shade darker and smell toasty. Note: Different types of ovens work at varying intensities, so it’s best to keep a close watch on the peanuts as they burn rather quickly. You can even toast them on a dry pan on the stove, but don’t skip this step!
  2. Let the peanuts cool down and set aside. Crush a handful of them using a mortar and pestle and reserve it for later to use as a garnish.
  3. Transfer the peanuts, ginger, garlic, soy sauce, sesame oil, 3 tablespoons of the lime juice and a pinch of the crushed red chilli, with a a few tablespoons of hot water to a blender and process until it forms a paste. Loosen with more water if required, and blend again. The dressing should be smooth and creamy. Taste to adjust seasoning - add salt if required, more lime juice for zing, or chilli for heat.
  4. Cook rice noodles according to packaging directions. Rinse under water, drain, and transfer to a medium bowl. Season with a pinch of salt and a tablespoon or two of the lime juice.
  5. Toss the cucumber, carrot, radish, purple cabbage, green onions, and coriander with some salt and remainder of the lime juice in a medium sized mixing bowl.
  6. Assemble the salad by spreading a scoop of the dressing at the bottom of individual bowls. Top with rice noodles and the salad veggies. Sprinkle some crushed peanuts to serve. Alternatively, mix everything together in a large salad bowl and serve with extra dressing alongside.
*Note:
If you’re allergic to peanuts, you can substitute them for other soft nuts like cashews, pistachios, or macadamia nuts. Substitute soy sauce with tamari if gluten-free.
Recipe by Sprig & Vine at http://sprigandvine.in/gado-gado-salad/