Keto Gado Gado
Asian inspired peanut salad - keto low carb friendly
Servings 2
Calories 615kcal
Ingredients
For the Salad
- 4 eggs
- 1 cup cherry tomatoes halved
- 2 cups napa cabbage chopped into 1 inch chunks
- 1 medium cauliflower cut into 1 inch chunks
- 1 cup beansprouts
- 6 oz Silken Tofu cut into 1 inch chunks
- 1 tbsp Sesame oil
- ½ cucumber sliced
For the dressing
- 4 oz crunchy peanut butter
- 2 limes juice from
- 1 tbsp tamarind paste optional
- 1 clove garlic
- 1 tsp sweetener equivalent to 1 tbsp sugar
- 1 fresh red chilli deseeded
- 2 tsp asian fish sauce
- 1 tbsp soy sauce
To Garnish
- crushed peanuts
- cilantro
Instructions
- Begin by frying the tofu in the sesame oil on a medium heat, for 15 minutes or until golden on all sides
- Whilst the tofu is frying carefully lower the eggs into boiling water and boil for 6 minutes until nearly hard boiled. Remove from the hot water and place in bowl of cold water to cool, before peeling and cutting each in half
- Boil or steam the cauliflower for 3-4 minutes to soften slightly, then remove from the water and allow to cool whilst preparing the other ingredients (I use the same pot as the eggs to cut down on cleaning and fish the cauliflower out with a slotted spoon after the 4 minutes.
- Whilst these elements are cooking, prepare the rest of the salad ingredients in a bowl. I like to have the napa cabbage raw, but if you want to soften it place the cabbage in a colander and slowly pour over boiling water from a kettle to soften.
- To prepare the sauce, place all the ingredients in a blender and blitz until you have a well combined, fairly smooth sauce. Season with extra salt and lime juice to taste
- Add the tofu and cauliflower to the rest of the salad ingredients (except the eggs) and pour over the sauce, now for the 'Gado!' (mixing), mix everything thoroughly. Then top with the halved eggs, cilantro and crushed peanuts. Enjoy!
Notes
Fats - 42g
Net Carbs - 13g
Protein - 40g
Net Carbs - 13g
Protein - 40g
Nutrition
Calories: 615kcal