Lotek
A quick Indonesian-style salad of blanched spinach and bean sprouts, tossed in a creamy peanut-coconut sauce and topped with crunchy peanuts. Ready in about 30 minutes, this is a satisfying weeknight dinner or side.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Bring a large pot of salted water to a boil. Add the 10 oz spinach and 2 cups bean sprouts, blanch for 1 minute until wilted but still bright green. Drain and rinse with cold water to stop cooking.
Step 2
In a small saucepan over medium heat, combine 1/2 cup peanut butter, 1 cup coconut milk, 2 tbsp soy sauce, and 1 tbsp brown sugar. Stir until smooth and heated through, about 3-4 minutes, until the sauce is thick and creamy.
Step 3
Remove the sauce from heat and stir in the juice of 1 lime. Taste and adjust with more lime or sugar if needed.
Step 4
Squeeze any excess water from the spinach and sprouts, then place them in a serving bowl. Pour the warm peanut sauce over the vegetables and toss gently to coat.
Step 5
Top with 1/4 cup roasted peanuts and serve immediately. Optionally, add a pinch of chili flakes for heat.
Tools you’ll need
- Large pot
- Colander
- Small saucepan
- Mixing spoon
- Serving bowl
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