Indonesian Goat Cheese Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
When I first tasted this salad at a local Indonesian restaurant, I couldn't resist recreating it at home. The magic is in how the creamy goat cheese melts into that tangy, spicy dressing made with lime juice, fish sauce, and fresh Thai chilies. What I love most is that it comes together in under an hour, making it perfect for busy weeknights. Goat cheese is packed with probiotics that support digestion, and the abundance of fresh greens means you're getting serious nutritional benefits without any fuss. This salad proves that restaurant quality food doesn't require complicated techniques or hard to find ingredients.
Ella x
Ingredients
- 400goat cheese
- 200 loose-leafmixed greens
- 120crispy shallots
- 100peanuts
- 80red onion( thinly sliced)
- 6thai chilies(seeded and chopped)
- 20palm sugar
- 60lime juice
- 20fish sauce
- 10sesame oil
- 8salt
- 4black pepper
Detail level
Instructions
- 1
In a blender or food processor, combine palm sugar, fish sauce, lime juice, and sesame oil. Blend until smooth.
Tip: Adjust the sauce to taste
- 2
In a large bowl, combine mixed greens, crispy shallots, peanuts, red onion, and Thai chilies.
Tip: Be gentle when combining ingredients to avoid bruising the greens
- 3
Cut the goat cheese into 1-inch pieces and add to the bowl.
Tip: Mix gently to combine
- 4
Drizzle the dressing over the salad and toss to coat.
Tip: Add more dressing if desired
- 5
Season with salt and black pepper to taste.
Tip: Taste and adjust before serving
- 6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: Serve chilled
- 7
Garnish with additional crispy shallots or peanuts if desired.
Tip: Optional
Recipe Variations
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