Ingredients with Measurements:
- 2 cups of fresh Gnetum leaves
- 1 cup of tempeh, cubed
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped roasted peanuts
Dressing:
- 1/4 cup of lime juice
- 2 tablespoons of soy sauce
- 2 tablespoons of honey
- 1 tablespoon of sesame oil
- 1 clove of garlic, minced
- 1/2 teaspoon of red pepper flakes
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a large mixing bowl, combine the Gnetum leaves, tempeh, red onion, red and yellow bell peppers, and cucumber.
2. In a separate bowl, whisk together the lime juice, soy sauce, honey, sesame oil, garlic, and red pepper flakes to make the dressing.
3. Pour the dressing over the salad and toss to combine.
4. Add the chopped cilantro, mint, and roasted peanuts to the salad and toss again.
5. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 9g
- Carbohydrates: 24g
- Protein: 12g
- Fiber: 5g
- Sugar: 14g
- Sodium: 490mg
Substitutions for ingredients:
- Gnetum leaves can be substituted with spinach or kale.
- Tempeh can be substituted with tofu or chicken.
- Red onion can be substituted with shallots or scallions.
- Red and yellow bell peppers can be substituted with any color bell pepper.
- Cilantro and mint can be substituted with basil or parsley.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add sliced avocado for a creamier texture.
- Use a different type of nut, such as walnuts or pecans.
- Add sliced mango or pineapple for a tropical twist.
Tips and Tricks:
- To make the salad ahead of time, prepare all the ingredients and store them separately in the refrigerator. Combine and toss with the dressing just before serving.
- For a spicier salad, add more red pepper flakes or a sliced chili pepper.
- Use a mandoline slicer to thinly slice the vegetables for a more uniform look.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- None needed.
Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped herbs and roasted peanuts.
Garnishes:
- Chopped herbs
- Roasted peanuts
- Sliced chili peppers
Pairings:
- Serve with a side of steamed rice or quinoa.
- Pair with a light white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Steamed rice
- Quinoa
- Grilled vegetables
Troubleshooting Advice:
- If the salad is too dry, add more dressing or a drizzle of olive oil.
- If the salad is too spicy, reduce the amount of red pepper flakes or omit them altogether.
Food Safety Advice:
- Make sure to thoroughly wash all vegetables before using.
- Store leftovers in the refrigerator and consume within 2 days.
Food History:
- Gnetum leaves are a popular ingredient in African and Asian cuisine, and are often used in soups and stews.
- Tempeh is a traditional Indonesian food made from fermented soybeans.
Flavor Profiles:
- This salad is a combination of sweet, sour, and savory flavors, with a hint of spice from the red pepper flakes.
Serving Suggestions:
- Serve as a light lunch or dinner, or as a side dish to a larger meal.
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Region: Indonesian