This popular Indonesian vegetable salad takes a little time to prepare all the components, but it’s easy to assemble. Use more or less cayenne (or none at all) according to your own taste.


  • 1 garlic clove, crushed
  • 1½ tablespoons grated fresh ginger
  • ¼ to ½ teaspoon cayenne, to taste
  • 1 teaspoon ground coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon lemon juice
  • 2 tablespoons apple cider vinegar
  • ⅓ cup/60g smooth unsalted peanut butter
  • 2 tablespoons Umami Sauce Redux 
  • 1 cup/250ml hot water, or as needed


  • 1 large sweet potato, cut into ¼-inch/5mm slices
  • 8 ounces/225g green beans, trimmed and cut into 1½-inch/4cm pieces
  • 2 carrots, thinly sliced


  • Shredded lettuce or spinach
  • 1 cucumber, cut into ½-inch/1cm slices
  • 1 red pepper, de-seeded and thinly sliced
  • ¾ cup/75g bean sprouts
  • 8 ounces/225g steamed tempeh, cut into ½-inch/1cm dice
  • Chopped fresh coriander
  • 2 to 3 tablespoons roasted unsalted peanuts

FOR THE PEANUT SAUCE: Combine all the peanut sauce ingredients, except the hot water, in a small blender and blend until smooth. Add hot water, 1 tablespoon at a time, until your desired consistency is reached. The peanut sauce should be pourable, but not too thin and watery. Taste and adjust the seasonings, if needed.

FOR THE SALAD: Preheat the oven to 220°C/425°F/gas mark 7. Line a baking tray with a silicone mat or baking parchment.

Spread out the sweet potato slices in a single layer on the prepared tray and bake until softened and slightly browned, about 20 minutes. Set aside.

While the sweet potato is roasting, bring a saucepan of water fitted with a steamer basket to the boil over a medium-high heat. Add the green beans and carrots and steam until just tender, about 3 minutes. Transfer the green beans and carrots to a bowl of ice water to stop the cooking process. Drain and set aside.

TO SERVE: Spread the shredded lettuce in a large shallow bowl or on a platter. In separate piles, top the lettuce with all of the cooked and raw vegetables, as well as the tempeh, in this order: roasted sweet potato, steamed green beans, steamed carrots, sliced cucumber, sliced red bell pepper, bean sprouts, steamed tempeh and coriander. Ladle some of the peanut sauce over the dish, sprinkle on the peanuts, and serve the remaining sauce on the side.

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