Name: Gado Gado
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Indonesian
Ingredients: 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; 20 green beans, cooked until al dente; 12 baby potatoes, cooked and halved; 10 florets broccoli, cooked until al dente; 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

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: Serves 4-6 1x

Category: Vegan

Cuisine: Indonesian

Scale

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

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

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Instructions

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.
Arrange salad on a large platter or on individual plates and top with dressing, bean sprouts, coriander and peanuts, or serve dressing separately.