Gado Gado

Cuisine: Indonesian

Prep time:

Cook time:

Serves: 4-6

This versatile Indonesian salad is a combination of cooked and raw vegetables with a spiced peanut dressing, like a grown-up satay sauce. Our recipe is vegan, but it’s also popular to serve with boiled eggs and/or grilled chicken. You can’t go wrong here using your choice of salad and veg – and this is great for self serving or rolling into rice paper rolls at the table. The dressing will keep for up to 3 weeks in the fridge and can be used as a dipping sauce or marinade for roast chicken thighs.

Nutritional Information Per 100g
Serving size: 355g
Calories: 404
Fat: 23g
Saturated fat: 4g
Carbohydrates: 25g
Sugar: 16g
Sodium: 1.5g
Fiber: 11g
Protein: 18g

Ingredients
  • raw salad:
  • 1 cos lettuce, finely shredded
  • 2 cups red cabbage, finely shredded
  • 2 carrots, peeled and cut into matchsticks
  • 2 Lebanese cucumber, cut into matchsticks
  • 2 red capsicum, deseeded and cut into matchsticks
  • 10 small brown mushrooms, finely sliced
  • 200g tofu (we used a smoked variety), cut into slices
  • 2 cups bean sprouts
  • 1 cup fresh coriander leaves, lightly packed
  • ½ cup dry roasted peanuts, roughly chopped
  • cooked veg:
  • 20 green beans, cooked until al dente
  • 12 baby potatoes, cooked and halved
  • 10 florets broccoli, cooked until al dente
  • dressing:
  • 200g natural unsweetened crunchy peanut butter
  • 2 tbsp tamari
  • 2 tbsp freshly squeezed lime juice
  • 2 tbsp coconut or palm sugar
  • 2 tsp Herbie’s Tamarind Paste
  • 1 tsp Herbie’s Nasi Goreng Spice Mix (1/2 tsp if feeding small children, 2 tsp if you like it spicy)
  • 1 cup water

Instructions
  1. For dressing, combine all ingredients in a small saucepan and heat gently to combine. Add enough water to achieve a drizzling consistency. If you prepare ahead and the sauce thickens, simply add more water.
  2. Arrange salad on a large platter or on individual plates and top with dressing, bean sprouts, coriander and peanuts, or serve dressing separately.