Ingredients: 1 cup bean sprouts 2 c

Ingredients:

1 cup bean sprouts
2 cups spinach leaves
1 cup grated carrot
1 cup green beans cut into 1" lengths
1/4 head cabbage thinly sliced
1-2 hard boiled eggs sliced (if desired)
Sauteed tofu (if desired)

Peanut Sauce Ingredients:

1 cup roasted peanuts
2 garlic cloves
2 finger length chilies (mild), deseeded and sliced
1 bird's-eye chili (spicy), deseeded and sliced
1" fresh kencur root, peeled and sliced (substitute ginger since this may be hard to find)
1 kaffir lime leaf
3 T kecap manis (sweet soy sauce - substitute regular soy sauce and a bit of brown sugar)
1/2 t salt
2 cups water
1 t fresh lime juice

Directions:

Make the peanut sauce by coarsely grinding the peanuts, garlic, chilies, and kencur in a food processor. Add a little water if needed to keep the mixture turning.
Add the peanut mixture, lime leaf, kecap manis, salt, and water to a saucepan and simmer on low for about 1 hour stirring every 5 minutes or so. Remove from heat and stir in lime juice.
Blanch the vegetables in salted, boiling water for the following times: green beans - 5 mins, cabbage - 3 mins, carrots and bean sprouts - 2 mins, and spinach - 1 min. Add them to the pot in order listed so they are finished at the same time. Remove from heat and drain well.
Arrange the salad on a serving dish and top with a few spoonfuls of the Gado-Gado sauce. Add eggs and/or tofu. Serve the remaining sauce on the side for those that want extra.