Estonian-style Vegetable Salad with Peanut Dressing

Ingredients

In this Estonian adaptation, the traditional Indonesian Gado-gado is transformed into a vibrant vegetable salad with a creamy peanut dressing. The original dish typically includes blanched vegetables, tofu, and hard-boiled eggs, served with a spicy peanut sauce. However, in this Estonian version, the focus is on fresh, raw vegetables, and the dressing is made creamier to suit the Estonian taste preferences. We alse have the original recipe for Gado-gado, so you can check it out.

• 2 cucumbers, thinly sliced (400g) 2 cucumbers, thinly sliced (400g)
• 2 carrots, julienned (200g) 2 carrots, julienned (200g)
• 4 radishes, thinly sliced (100g) 4 radishes, thinly sliced (100g)
• 4 cups mixed greens (120g) 4 cups mixed greens (120g)
• 1/2 cup peanuts, crushed (70g) 1/2 cup peanuts, crushed (70g)
• 1/4 cup peanut butter (60g) 1/4 cup peanut butter (60g)
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 2 tablespoons lemon juice (30ml) 2 tablespoons lemon juice (30ml)
• 1 tablespoon honey (15ml) 1 tablespoon honey (15ml)
• 1 garlic clove, minced 1 garlic clove, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 18g (Sugars: 8g)
• Protein: 9g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the sliced cucumbers, julienned carrots, and sliced radishes.
2. 2.
   In a separate bowl, whisk together the peanut butter, soy sauce, lemon juice, honey, minced garlic, salt, and pepper until well combined.
3. 3.
   Pour the peanut dressing over the vegetables and toss gently to coat.
4. 4.
   Arrange the mixed greens on a serving platter and top with the dressed vegetables.
5. 5.
   Sprinkle the crushed peanuts over the salad for added crunch.
6. 6.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Cucumbers — Make sure to slice the cucumbers thinly for a crisp and refreshing texture.
• Carrots — Julienne the carrots to create thin, matchstick-like pieces that blend well with the other vegetables.
• Peanuts — Crush the peanuts just before serving to maintain their crunchiness.
• Peanut butter — Use natural peanut butter without added sugar or oil for a healthier dressing.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the dressing.

Tips & Tricks

• For added protein, you can include grilled tofu or boiled eggs as toppings.
• Customize the salad by adding other vegetables such as bell peppers or cherry tomatoes.
• Adjust the sweetness and tanginess of the dressing by adding more or less honey and lemon juice.
• If you prefer a spicier salad, add a dash of chili flakes or a drizzle of hot sauce.
• To make the salad more substantial, serve it with a side of Estonian rye bread.

Serving advice

Serve the Estonian-style Vegetable Salad with Peanut Dressing as a light lunch or a refreshing side dish. It pairs well with grilled meats or fish, and can also be enjoyed on its own as a satisfying and nutritious meal.

Presentation advice

Arrange the vibrant vegetables on a platter, creating an eye-catching display of colors. Drizzle the peanut dressing over the salad just before serving, and sprinkle the crushed peanuts on top for an added visual and textural appeal.