Vegan Protein Packed Gado Gado Salad (V) (VGN)
Get ready to cook
1. For dressing, heat Satay Paste with coconut milk in a pan until sauce thickens.
2. Assemble ingredients on a plate. Drizzle with peanut sauce and lime juice.
3. Garnish with coriander and crushed peanuts; serve.
200g diced roasted sweet potato
200g diced pan fried tofu
200g tinned butter beans
75g shredded carrot
75g cucumber, seeded and sliced
Juice of ½ lime
15g chopped coriander
50g crushed roasted peanuts
150g Satay Paste
150g coconut milk