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This recipe is based on gado gado, an Indonesian mix of crunchy vegetables in a sweet peanut dressing. Grace Parisi makes the dish more substantial by adding precooked shrimp; firm tofu would also be delicious. More Delicious Shrimp Dishes

Grace Parisi
September 2009

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Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, combine the peanut butter with the coconut milk, Asian fish sauce, sambal oelek, lime juice and brown sugar and puree until smooth. Transfer the dressing to a large bowl. Add the shredded carrots, cucumber, bell pepper, shrimp and romaine and toss well. Garnish the salad with scallions, peanuts and cilantro and serve with lime wedges.

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Make Ahead

The peanut dressing can be refrigerated in an airtight container for up to 5 days.

Suggested Pairing

This salad's sweet-and-spicy sauce gets an extra hit of flavor from a squeeze of lime; similarly, a white wine with a citrusy edge would be delicious alongside it. Rieslings from Australia, which are made in a dry style, are ideal.

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