Sara Britton's Indonesian Gado Gado

Ingredients

1 tbsp. coconut oil, melted

½ small head cabbage, shredded

1 bunch kale leaves, ribbed and sliced into ribbons

4 carrots, cut into matchsticks

4 red beets, spiralized

½ bunch scallions

1 small bunch cilantro, roughly chopped

Salt to season • Limes for serving

Optional: Try sweet potato or radishes in the recipe!

Almond Gado Gado Sauce

350g almonds = 1 cup or 250ml almond butter

1 small chili, to taste

1 clove garlic

2 tbsp. tamari

Juice of ½ lime

2 tbsp brown or cane sugar

1/3 cup full-fat coconut milk

1/3 cup water, to thin as needed

Preparation

For the almond gado gado:

Preheat oven to 350°F / 175°C. Spread almonds out evenly on a cookie sheet and roast until fragrant and golden, about 10-15 minutes. Check often – they burn quickly! Remove from oven and let cool.

Place the almonds in a food processor and pulse to chop them up, then remove a good handful for garnish. Blend the remaining almonds on high, scraping down the sides every so often, until the mixture becomes smooth and liquid. Depending on your food processor, this may take up to 10 minutes – be patient, it will work!

For the rest

Roughly chop the chili and garlic, add them to a food processor, along with the tamari, lime juice, sugar and coconut milk. Blend on high and add water to achieve the correct the consistency: the sauce should be thin enough to pour, but not water-y. Taste 3 and adjust seasoning as needed. Store in a glass jar with an airtight lid (keep leftovers in the fridge).

Wash and prepare the vegetables: spiralize the beets, cut the carrots into matchsticks, shred the cabbage and kale. Next, place the carrots and cabbage in a steamer and cook for 2-4 minutes until tender-crisp, then toss with coconut oil. In a large bowl combine all the steamed veggies with the scallions, and cilantro. Sprinkle with salt and toss.

To serve, spoon a generous portion of sauce onto each plate. Lay the salad on top, sprinkle with the set aside almond pieces, and more cilantro. Top with more sauce, if desired.

Enjoy!