Enjoy a colorful, new dish! This meal was inspired by the travel magazine Interval World and it's in the Summer 2011 issue. There is an interesting article about eating vegetarian while on vacation that includes recipes in the side bars.
This recipe has simple, healthy ingredients and has a peanut sauce dressing.
My family loves peanut sauce! I made the sauce gluten free by using organic, gluten free soy sauce. On a bed of red leaf lettuce I arranged blanched veggies: cauliflower, cabbage, green beans, snap peas and baby corn. Fresh vegetables include cucumber, tomatoes and bean sprouts. This is topped with peanut sauce and crunched up sesame, rice crackers. The rice crackers made it crunchy and delicious! I've never been to Indonesia but I would definitely like to go and taste more food like this.
