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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
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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
  • 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

Dressing

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