This is a delish dish from Lee Holme’s fabulous book of healthy recipes, Supercharged Food – Eat Yourself Beautiful.

We have spent a lot of time in Ubud Bali and this was one of favourite dishes, I was so please to stuble on this nutrition boosted version. Such a versatile salad, serve as a starter, main or even tumble into a lunchbox for work. It can be served warm or chilled. This recipe can be adapted using any vegetables you like. Some people serve it with tempeh (pretty much always) or tofu and also topped with crushed peanuts or crunchy garlic. Just have fun with it. There are no strict rules with Gado Gado. I’ve cooked this numerous times for yogis and my family, I often deconstuct it serving each thing separately, which allows people to create there own meal. Double the dressing its fabulous over any stem veg.

Ingredients

1/2 head of Chinese cabbage (wong bok), shredded

1 bunch bok choy (pak choy), roughly chopped

250 g (9 oz) green or snake beans, cut into 4 cm (11/2 inch) lengths

115 g (4 oz/1 cup) bean sprouts 4 organic boiled eggs, peeled and halved crisp-fried garlic, to serve (optional)

1 handful of chopped nuts, such as almonds, peanuts or raw cashew nuts, to serve (optional)

Gado Gado Dressing

1 small garlic clove, minced

2–3 cm (3/4-11/4 inch) piece of ginger, peeled and grated

2 tablespoons apple cider vinegar

2 tablespoons additive-free coconut milk

3 tablespoons almond or peanut butter

2 tablespoons wheat-free tamari

1/2 teaspoon sesame oil

2 tablespoons freshly squeezed lemon juice

5 drops stevia liquid

Celtic sea salt and freshly ground black pepper

Method

Steam the vegetables over a saucepan of simmering water for 6 minutes or until they are tender.

Meanwhile, to make the dressing, place all the ingredients in a bowl and whisk until well combined. Season with salt and freshly ground black pepper.

Transfer the vegetables to a serving bowl and coat with the dressing, tossing well to combine. Top with the sprouts and eggs, sprinkle over the crispy garlic and chopped nuts,  if using, and serve.