Indonesian Vegetable Salad

Ingredients

• 400 g waxy potatoes
• 3 Carrots
• 400 g white cabbage
• Salt
• 400 g soybeans sprouts
• 3 spring onions
• 3 Garlic cloves
• 1 red pepper
• 8 tbsp orange juice
• 8 tbsp instant vegetable broth
• 3 tbsp oil
• 4 tbsp ketjap manis
• 1 bunch chives

Instructions

1. 1.

   Peel the potatoes and carrots, cutting both into fine pieces. Clean, wash, and slice the white cabbage into thin strips.

2. 2.

   First cook the potatoes in salted water for 3 minutes. Then add the carrots and cabbage and simmer for another 2-3 minutes. Finally add the soybeans sprouts and cook for 30 seconds. Drain everything on a sieve, rinse with cold water, and let drain.

3. 3.

   Clean and finely chop the spring onions. Peel and dice the garlic. Slice the pepper, remove seeds, and finely chop it. Mix orange juice with vegetable broth, oil, and ketjap manis. Stir in the spring onions, pepper, and garlic. Combine the prepared salad ingredients with the dressing and let sit for 30 minutes.

4. 4.

   Rinse the chives, shake dry, and finely chop. Plate the salad and sprinkle with chives before serving.