Gado-Gado Salad with Kimchi-Nut Dressing

This riff on gado-gado, a loaded-up Indonesian-style salad, including kimchi-nut dressing, is rich in both prebiotics and probiotics.
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Gado-Gado Salad with Kimchi-Nut Dressing

This riff on gado-gado, a loaded-up Indonesian-style salad, combines raw and cooked ingredients, including kimchi-nut dressing, which is rich in both prebiotics and probiotics, and potatoes that are cooled to improve resistant starch.

Ingredients

  • 1 lb boneless, skinless chicken 
breasts, halved
  • 8 oz baby potatoes (about 12 potatoes)
  • 1 cup chopped cabbage
  • 1 cup halved green beans
  • ¾ cup unsweetened cashew or peanut butter
  • ½ cup kimchi (squeezed dry), juice reserved
  • 1 tsp maple syrup
  • ½ tsp soy sauce
  • ½ tsp lime juice
  • ½ tsp roasted sesame oil
  • 12 cherry tomatoes
  • 1 cup baby spinach
  • 1 cup fresh bean sprouts

Preparation

  1. In a large pot, bring 4 quarts salted water to a boil. Add chicken and potatoes; reduce heat to medium-high, and cook until chicken and potatoes are cooked through, 15 minutes. Remove chicken to a covered dish. Drain and rinse potatoes, and let cool.
  2. In a pot with a steamer basket, bring 1 ½ quarts water to a boil. Add cabbage and green beans. Cover, reduce heat to medium, and cook until veggies are al dente (cooked yet still firm), 10 minutes.
  3. In a blender, blend nut butter, kimchi, maple syrup, soy sauce, lime juice, and sesame oil until evenly combined. Add reserved kimchi juice or water ¼ cup at a time until mixture is thin enough to pour as a dressing.
  4. Slice chicken into half-inch strips. On a platter, add chicken, potatoes, steamed veggies, tomatoes, spinach, and bean sprouts. Drizzle with dressing.

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Nutrition Information

  • Serving Size: 6
  • Calories: 341
  • Carbohydrate Content: 341 g
  • Fat Content: 17 g
  • Fiber Content: 4 g
  • Protein Content: 25 g
  • Saturated Fat Content: 4 g