Gado Gado

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.

Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Yield: 4-6 Serves 1x
Category: Vegan
Cuisine: Indonesian


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
  • 1/2 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



  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.
Print Recipe
Nutritional Information
Serving Size 355g
Calories 404
Sugar 16g
Sodium 1.5g
Fat 23g
Saturated Fat 4g
Carbohydrates 25g
Fiber 11g
Protein 18g