Gado-Gado

Ingredients

• 200 g iceberg lettuce
• 200 g cabbage
• 200 g cucumber
• 4 small cherry tomatoes
• 150 g mung bean sprouts
• 2 shallots
• 1 Garlic clove
• 30 g peanut butter
• 50 ml unsweetened coconut milk (canned)
• 1 tsp palm sugar
• 2 tbsp Soy sauce
• 1 tbsp Lemon Juice
• 0.5 tsp sambal oelek
• 150 g Yogurt (1.5% fat)
• 2 hard-boiled eggs

Instructions

1. 1.

   Cook the eggs in a pot of boiling water over medium heat for 8–10 minutes. Then cool them quickly, peel and quarter them.

2. 2.

   Clean, wash, dry, and tear the lettuce into small pieces. Wash and trim the cabbage, then slice or shred it thinly. Peel the cucumber, wash the tomatoes, and cut both into slices. Rinse the sprouts and let them drain. Peel and finely chop the shallots and garlic.