Ingredients
- Salad:400g new potatoes
- 4 eggs
- 400g firm tofu
- 1/2 Chinese cabbage
- 2 ripe tomatoes
- 1 bunch radishes
- 1/2 cucumber
- handful of beansprouts
- 1/2 bunch coriander
- sesame oil
- Sauce:1 clove garlic
- 50g brown sugar
- 120g crunch peanut butter
- 1-2 fresh red chillies
- juice of 2 limes
- 2 teaspoons Squid Brand fish sauce
- 1 tablespoon Lee Kim See premium soy sauce
Method
- Cook potatoes for 15 minutes until tender
- Cook eggs for 7 minutes until hard boiled
- Cut tofu into 2cm cubes and cook in a little sesame oil
- Shred cabbage, place in colander and pour boiling water over it. Drain and cool
- Prepare other salad vegetables by cutting into desired sizes
- Sauce: place all ingredients into a blender and blitz until smooth. Adjust the seasoning – add more lime if needed
- Arrange everything on a large platter. Serve the sauce in a separate bowl. Guests can dress the salad to their taste.
Product used in recipe
- Lee Kum Kee - Premium Dark Soy Sauce
- Squid Brand - Fish Sauce
