Gado Gado Salad
(Any veggies you have will work)
Optional: Chicken, soft boiled egg or tofu
Steam or boil the cabbage, carrots, cauliflower, potatoes and green beans until slightly soft, but keeping a little crispness.
1 tsp. garlic, minced
1 1/2 tsps. fresh ginger, minced
3/4 cup coconut milk, unsweetened canned
1/2 cup peanut butter
2 Tbsps. soy sauce
1 tsp. Sriracha sauce
1 tsp. honey
2 tsps. rice vinegar
1 tsp. toasted sesame oil
Whisk all ingredients together in a saucepan over med-low heat. Cook uncovered on low for 10 minutes, stirring frequently. Stir in additional coconut milk or water for thinner consistency. After steaming/boiling, let the veggies return to room temp, or chill them, and serve with the warm sauce. Arrange veggies on plate, drizzle with sauce and a squeeze lime juice. Enjoy!