Inspired by the flavours of gado gado, this bowl of crunchy goodness will leave you feeling satisfied and virtuous. Tofu puffs would make an excellent addition, as would batons of cucumber. Sprouts are available from many supermarkets, but if you have the time sprout your own.
- ½ small red cabbage, thinly sliced on a mandolin
- ½ bunch kale, leaves thinly sliced (stems discarded)
- 3 beetroot, julienned on a mandolin
- 3 spring onions, thinly sliced
- 2 tbsp peanut oil
- Juice of ½ lime, plus extra lime halves to serve
- 200 gm baby green beans, trimmed and halved
- ½ pineapple, cut into chunks
- Mixed sprouts, such as sunflower, radish and mung bean, to serve
- Chopped roasted peanuts and coriander, to serve
- 1 tbsp peanut oil
- 2 red or golden shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1 small red chilli, finely chopped
- 400 ml coconut cream
- 150 gm roasted unsalted peanuts
- 2½ tbsp tamari
- 1 tbsp coconut sugar
- Juice of 2 limes, or to taste
- 2 tsp tamarind concentrate
- 1For dressing, heat oil in a small saucepan over medium-high heat, add shallot, garlic and chilli and sauté until softened (2-3 minutes), then transfer to a food processor, add remaining ingredients and process until smooth. Season to taste.
- 2Combine cabbage, kale, beetroot and spring onion in a bowl with oil and lime juice, season to taste and toss to combine. Spread on a large platter, top with beans and pineapple, drizzle with a little dressing and scatter with sprouts, peanuts and coriander. Serve with lime wedges and remaining dressing.
Drink Suggestion: Dry but fruity riesling. Drink suggestion by Max Allen.