Tonight for dinner I was wanting some nuts with my salad and thought about making a dressing using some raw nut butter. When I lived in Indonesia I often turned to gado-gado as comfort food so decided to make a raw version of it out of the ingredients I had on hand. Gado-gado salad dressing is slightly thick and much more dressing is served on the salad than you would normally put on your dinner salad. Think of it a bit like a medium-thick gravy. This version doesn't resemble traditional gado-gado as much as it could, but I wasn't looking to duplicate that flavor so much as be inspired by it. If I wanted to capture a similar flavor of the traditional version I would use raw peanut butter instead of pecan, lime instead of lemon, coconut milk instead of water, 1/2 teaspoon of cayenne pepper (or more to taste) and 1 teaspoon turbinado sugar. But the following version is what I made tonight and I found it to be very good.
Fresh Gado-Gado Dressing
1/4 large Cucumber, cubed
3 Tablespoons Sweet Onion
1/4 Lemon, skin and flesh
1/4 teaspoon Garlic Powder
1/4 cup Raw Pecan Butter, unsalted
1/2 cup Water
2 pinches Sea Salt
Fresh Gado-Gado Salad
Cabbage, in bite sized chunks
1/2 Avocado, diced
Red, Yellow and Orange Bell Pepper slices
Sugar Snap Peas
Cucumber, sliced
Spinach
Mung Bean Sprouts
Place all of the dressing ingredients into a blender. Pulse until it is well chopped up and then turn up to the high setting and let it run for a minute or so. Taste and see if it needs a little more salt. Turn off and set aside.
Prepare the vegetables. Arrange on a plate in individual piles, like so, and top with the mung bean sprouts. Serve the dressing on the side. Serves two.
I think you could make this with any unsweetened nut butter and find it to be very tasty.
Tuesday, March 9, 2010
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