What are the main ingredients in Saucy Indonesian Peanut Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s (optional)

What is the nutritional information of Saucy Indonesian Peanut Salad?

Calories: 752, Carbs: 62 grams, Fat: grams, Protein: 38.4 grams, Sugar: 24.1 grams, Salt: 1150 grams

How do I prepare Saucy Indonesian Peanut Salad?

OPTIONAL EGG: Bring a small pot of water to the boil for the eggs. When the water is boiling, cook the eggs for 6-8 minutes for medium, and 8-10 minutes for medium-hard. Drain on completion and submerge in cold water to stop the cooking process. Peel when cool enough to handle. Slice in half before serving. SAY “PANEER”!: Boil the kettle. When the sweet potatoes have 5-10 minutes remaining, turn the oven on to the grill setting or the highest temperature. Pop the tray of paneer into the hot oven and grill for the remaining time until the paneer is starting to brown and the sweet potatoes are cooked through. PEAS & CABBAGE: Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion. In a separate bowl, toss the sliced cabbage with the lemon zest and a drizzle of oil until fully coated. A LIL BIT SAUCY: When the roast is done, remove the garlic cloves from the tray and place on a chopping board. Carefully squeeze out the flesh and roughly chop. Place in a bowl along with the juice of 2 lemon wedges, the peanut butter, the salad dressing, and 20ml of water. Mix until fully combined. THE SALAD OF DREAMS!: Plate the dressed cabbage, the plump peas, the roasted sweet potato chunks, the roasted paneer, the cucumber matchsticks, and the radish rounds. Drizzle over the peanut sauce and serve with any remaining lemon wedges. Dive in, Chef! LET’S GET ROASTIN’: Preheat the oven to 200°C. Spread out the sweet potato chunks and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil, and season. Roast in the hot oven for 30-35 minutes, shifting halfway. Place the paneer cubes on a separate roasting tray. Coat in oil, season, and set aside.

What should be prepared from my kitchen to make Saucy Indonesian Peanut Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s (optional)

Saucy Indonesian Peanut Salad

Name: Saucy Indonesian Peanut Salad
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s (optional)

A veggie feast! Paneer cheese, green cabbage, cucumber, peas, radish, and roasted sweet potato make up this mouthwatering Indonesian salad! It is drizzled with a divine peanut butter sauce loaded with garlic, soy sauce, and Sambal Oelek.

Saucy Indonesian Peanut Salad

with radish rounds, roasted sweet potato & fresh cucumber

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Cucumber
Garlic Clove
Garlic Cloves
Lemon
Lemons
Paneer Cheese
Peanut Butter
Peas
Radish
Salad Dressing
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s (optional)

Serves 1

LET’S GET ROASTIN’
Preheat the oven to 200°C. Spread out the sweet potato chunks and the whole, unpeeled garlic clove on a roasting tray. Coat in oil, and season. Roast in the hot oven for 25-30 minutes, shifting halfway. Place the paneer cubes on a separate roasting tray. Coat in oil, season, and set aside.
OPTIONAL EGG
Bring a small pot of water to the boil for the egg. When the water is boiling, cook the egg for 6-8 minutes for medium, and 8-10 minutes for medium-hard. Drain on completion and submerge in cold water to stop the cooking process. Peel when cool enough to handle. Slice in half before serving.
SAY “PANEER”!
Boil the kettle. When the sweet potatoes have 5-10 minutes remaining, turn the oven on to the grill setting or the highest temperature. Pop the tray of paneer into the hot oven and grill for the remaining time until the paneer is starting to brown and the sweet potatoes are cooked through.
PEAS & CABBAGE
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion. In a separate bowl, toss the sliced cabbage with the lemon zest and a drizzle of oil until fully coated.
A LIL BIT SAUCY
When the roast is done, remove the garlic clove from the tray and place on a chopping board. Carefully squeeze out the flesh and roughly chop. Place in a bowl along with the juice of 1 lemon wedge, the peanut butter, the salad dressing, and 10ml of water. Mix until fully combined.
THE SALAD OF DREAMS!
Plate the dressed cabbage, the plump peas, the roasted sweet potato chunks, the roasted paneer, the cucumber matchsticks, and the radish rounds. Drizzle over the peanut sauce and serve with any remaining lemon wedges. Dive in, Chef!

Sweet Potato - 250g
Garlic Clove - 1
Paneer Cheese - 100g
Peas - 50g
Cabbage - 100g
Lemon - 1
Peanut Butter - 15ml
Salad Dressing - 22,5ml
Cucumber - 50g
Radish - 20g

Download the Recipe

Serves 2

LET’S GET ROASTIN’
Preheat the oven to 200°C. Spread out the sweet potato chunks and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil, and season. Roast in the hot oven for 30-35 minutes, shifting halfway. Place the paneer cubes on a separate roasting tray. Coat in oil, season, and set aside.
OPTIONAL EGG
Bring a small pot of water to the boil for the eggs. When the water is boiling, cook the eggs for 6-8 minutes for medium, and 8-10 minutes for medium-hard. Drain on completion and submerge in cold water to stop the cooking process. Peel when cool enough to handle. Slice in half before serving.
SAY “PANEER”!
Boil the kettle. When the sweet potatoes have 5-10 minutes remaining, turn the oven on to the grill setting or the highest temperature. Pop the tray of paneer into the hot oven and grill for the remaining time until the paneer is starting to brown and the sweet potatoes are cooked through.
PEAS & CABBAGE
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion. In a separate bowl, toss the sliced cabbage with the lemon zest and a drizzle of oil until fully coated.
A LIL BIT SAUCY
When the roast is done, remove the garlic cloves from the tray and place on a chopping board. Carefully squeeze out the flesh and roughly chop. Place in a bowl along with the juice of 2 lemon wedges, the peanut butter, the salad dressing, and 20ml of water. Mix until fully combined.
THE SALAD OF DREAMS!
Plate the dressed cabbage, the plump peas, the roasted sweet potato chunks, the roasted paneer, the cucumber matchsticks, and the radish rounds. Drizzle over the peanut sauce and serve with any remaining lemon wedges. Dive in, Chef!

Sweet Potato - 500g
Garlic Cloves - 2
Paneer Cheese - 200g
Peas - 100g
Cabbage - 200g
Lemon - 1
Peanut Butter - 30ml
Salad Dressing - 45ml
Cucumber - 100g
Radish - 40g

Download the Recipe

Serves 3

LET’S GET ROASTIN’
Preheat the oven to 200°C. Spread out the sweet potato chunks and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil, and season. Roast in the hot oven for 35-40 minutes, shifting halfway. Place the paneer cubes on a separate roasting tray. Coat in oil, season, and set aside.
OPTIONAL EGG
Bring a small pot of water to the boil for the eggs. When the water is boiling, cook the eggs for 6-8 minutes for medium, and 8-10 minutes for medium-hard. Drain on completion and submerge in cold water to stop the cooking process. Peel when cool enough to handle. Slice in half before serving.
SAY “PANEER”!
Boil the kettle. When the sweet potatoes have 5-10 minutes remaining, turn the oven on to the grill setting or the highest temperature. Pop the tray of paneer into the hot oven and grill for the remaining time until the paneer is starting to brown and the sweet potatoes are cooked through.
PEAS & CABBAGE
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion. In a separate bowl, toss the sliced cabbage with the lemon zest and a drizzle of oil until fully coated.
A LIL BIT SAUCY
When the roast is done, remove the garlic cloves from the tray and place on a chopping board. Carefully squeeze out the flesh and roughly chop. Place in a bowl along with the juice of 3 lemon wedges, the peanut butter, the salad dressing, and 30ml of water. Mix until fully combined.
THE SALAD OF DREAMS!
Plate the dressed cabbage, the plump peas, the roasted sweet potato chunks, the roasted paneer, the cucumber matchsticks, and the radish rounds. Drizzle over the peanut sauce and serve with any remaining lemon wedges. Dive in, Chef!

Sweet Potato - 750g
Garlic Cloves - 3
Paneer Cheese - 300g
Peas - 150g
Cabbage - 300g
Lemons - 2
Peanut Butter - 45ml
Salad Dressing - 67,5ml
Cucumber - 150g
Radish - 60g

Download the Recipe

Serves 4

LET’S GET ROASTIN’
Preheat the oven to 200°C. Spread out the sweet potato chunks and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil, and season. Roast in the hot oven for 35-40 minutes, shifting halfway. Place the paneer cubes on a separate roasting tray. Coat in oil, season, and set aside.
OPTIONAL EGG
Bring a small pot of water to the boil for the eggs. When the water is boiling, cook the eggs for 6-8 minutes for medium, and 8-10 minutes for medium-hard. Drain on completion and submerge in cold water to stop the cooking process. Peel when cool enough to handle. Slice in half before serving.
SAY “PANEER”!
Boil the kettle. When the sweet potatoes have 5-10 minutes remaining, turn the oven on to the grill setting or the highest temperature. Pop the tray of paneer into the hot oven and grill for the remaining time until the paneer is starting to brown and the sweet potatoes are cooked through.
PEAS & CABBAGE
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion. In a separate bowl, toss the sliced cabbage with the lemon zest and a drizzle of oil until fully coated.
A LIL BIT SAUCY
When the roast is done, remove the garlic cloves from the tray and place on a chopping board. Carefully squeeze out the flesh and roughly chop. Place in a bowl along with the juice of 4 lemon wedges, the peanut butter, the salad dressing, and 40ml of water. Mix until fully combined.
THE SALAD OF DREAMS!
Plate the dressed cabbage, the plump peas, the roasted sweet potato chunks, the roasted paneer, the cucumber matchsticks, and the radish rounds. Drizzle over the peanut sauce and serve with any remaining lemon wedges. Dive in, Chef!