Gado Gado Salad
2 tablespoons oil
1/2 small onion, finely chopped
1 clove garlic, chopped
1/2 zest and lemon, juice of
1 teaspoon chili powder or 1/2 teaspoon chili flakes
2 teaspoons brown sugar
1 tomato, chopped
3-5 green onions
1 tablespoon soy sauce
1/4 cup peanut butter
1/2 cup coconut cream
1/4 cup water
1/2 cabbage, shredded
1 carrot, grated
1/2 cup bean sprouts
1 can beets, drained and chopped
1/2 cucumber, sliced
2 hard-boiled eggs, cut into wedges
shrimp crackers
Heat the oil, onion, garlic, ginger, lemon, chili, sugar, soy, peanut butter and coconut in a saucepan over medium heat.
Add the water and stir until well-blended, about 2 minutes.
Toss all of the vegetables together and arrange on a serving plate.
Place the eggs on top, and pour the sauce over.
Serve with shrimp crackers scattered around the salad.