Nutritional Info

Nutrition Facts

Serving Size 1 (95g)

Calories 301
Calories from Fat 180 (60%)
Amount Per Serving %DIV
Total Fat 20.1g 31%
Saturated Fat 7.5g 38%
Monounsaturated Fat 9.1g
Polyunsaturated Fat 3.5g
Trans Fat 0.0g
Cholesterol 67.6mg 23%
Sodium 114.3mg 5%
Potassium 257.6mg 5%
Total Carbohydrate 7.6g 3%
Dietary Fiber 0.7g 3%
Sugars 1.3g
Protein 20g 40%

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Recipe Description
This salad is a nice Indonesian twist to the typical green salad. Try it at your next dinner party or family dinner.
Prep time
20 min
Cook time
7 min
Ready In
27 min


Serves Tool

Serves To:USMetric
3/4 Cup(c)  fresh bean sprouts
1   3 1/4 inch piece cucumber, seeded and cut into 1 1/2 inch matchsticks
4   hard cooked eggs
1   small mild onion, sliced into rings
4 Tablespoon(T)  coconut milk
3 Tablespoon(T)  smooth peanut butter
2 Teaspoon(t)  light soy sauce
1/2   lime, juiced
1 Dash(ds)  tabasco sauce
3 1/2 Ounce(oz)  green beans, lightly cooked
3 1/2 Ounce(oz)  baby carrots, lightly cooked
9 Ounce(oz)  new potatoes, cooked until just tender
1 Tablespoon(T)  peanut oil
8   romaine lettuce, outer leaves only


Roughly tear the lettuce leaves if large, and arrange on 4 individual serving plates or 1 large serving platter. Halve the beans and cut the carrots, as necessary, into matchsticks. Arrange these with the potatoes, cut into chunks if large, on the plates or platter. Heat the oil in a non stick skillet or wok over high heat, then add the bean sprouts and stir fry for 2 mintues, or until lightly cooked or still crisp. Remove with a slotted spoon and sprinkle over the cooked vegetables with the cucumber. Peel and quarter the eggs, then arrange on top of the salad. Add the onion rings to the oil remaining in the skillet or wok and stir fry over high heat for 5 minutes, or until golden and crisp. To make the dressing combine the ingredients in a small bowl and pour over the salad. Top with the onion rings and serve immediately.

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Indonesian Warm Salad
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