eCook Meal
Saucy Indonesian Peanut Salad
with radish rounds, roasted sweet potato & fresh cucumber
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R166.57
for 4 servings · R41.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Salad Dressing needs 90 mlCreamy Chip, Dip and Burger Dressing 500 ml 500 ml at R74.99 · 18% of packR13.50
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
-
Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
-
Peanut Butter needs 60 mlPeanut Butter and Oat Energy Bar 40 g R12.99 · whole pack (size can't be divided)R12.99
Not in the Woolies basket — source these elsewhere:
- Paneer Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Saucy Indonesian Peanut Salad?
The preparation time for Saucy Indonesian Peanut Salad with radish rounds, roasted sweet potato & fresh cucumber is between 15 and 30 minutes.
What is the total time required to make Saucy Indonesian Peanut Salad with radish rounds, roasted sweet potato & fresh cucumber?
The total time required to make Saucy Indonesian Peanut Salad with radish rounds, roasted sweet potato & fresh cucumber is between 35 and 55 minutes.
How many servings does Saucy Indonesian Peanut Salad provide?
4 servings
What are the main ingredients in Saucy Indonesian Peanut Salad?
Cabbage, Cucumber, Garlic, Lemon, Paneer Cheese, Pea, Peanut Butter, Radish, Salad Dressing, Sweet Potato
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?
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. 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. 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! 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. 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?
Cabbage, Cucumber, Garlic, Lemon, Paneer Cheese, Pea, Peanut Butter, Radish, Salad Dressing, Sweet Potato
How many calories does Saucy Indonesian Peanut Salad have?
752 calories
How much fat content does Saucy Indonesian Peanut Salad have?
grams