Measurements

• 200g Cabbage
• 100g Bean Sprouts
• 150g Green Beans
• 2 Carrots
• 2 Potatoes
• 1 Cucumber
• 200g Tofu
• 200g Tempeh
• 4 tbsp Peanut Butter
• 2 tbsp Soy Sauce
• 2 tbsp Lime Juice
• 2 cloves Garlic
• 2 Chili Peppers
• 2 tbsp Palm Sugar
• Salt to taste
• 2 Eggs
• Rice Crackers for serving

Preparation Method

• Blanch the cabbage, bean sprouts, and green beans in boiling water for 2 minutes, then drain.
• Boil the potatoes until tender, then cube them.
• Fry the tofu and tempeh until golden brown.
• In a bowl, mix peanut butter, soy sauce, lime juice, garlic, chili peppers, palm sugar, and salt to make the dressing.
• Arrange cabbage, bean sprouts, green beans, carrots, potatoes, cucumber, tofu, and tempeh on a platter.
• Drizzle the peanut dressing over the salad.
• Top with sliced boiled eggs.
• Serve with rice crackers on the side.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.