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backpacker's-gado-gado

The name of this Indonesian salad translates to "mix-mix." This is more of a template than a recipe-feel free to use whatever vegetables you have and like, some raw and some blanched, plus a protein, such as sliced hard-boiled egg, pan-fried tofu, or tempeh. Garnish it with krupuk, which are shrimp crackers, or small rice crackers. The gingery peanut-coconut sauce brings it all together. I first tried gado gado as an adventurous nineteen-year-old backpacking solo in Indonesia. There were so many new sights, sounds, flavors, and colorful characters offering unsolicited life advice, marriage proposals, and more. This salad is as vibrant as those memories, and as flexible as travel off the beaten track. Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc

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