Indonesian Gado Gado Salad

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Halve the baby plum tomatoes.

In a large bowl, add the rice vinegar, sugar (see pantry for amount) and a pinch fo salt.

Add the carrot ribbons and tomatoes, toss to coat, then set aside to pickle.

Next, trim the green beans, then cut into thirds.

Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the cabbage and garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 3-4 mins. Remove the pan from the heat and set aside.

Heat a drizzle of oil in a small saucepan on medium-high heat.

Add the remaining Indonesian style spice mix and peanut butter. Stir-fry until fragrant and softened, 1 min.

Stir in the coconut milk, ketjap manis and salt (see pantry for amount). Bring to the boil and simmer until thickened, 2-3 mins. Season with salt and pepper. 

Once thickened, remove from the heat.