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Gado-Gado (Vegetable Salad with Peanut Sauce)

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Gado-gado is an Indonesian vegetable salad with steamed potatoes, carrots, cabbage, bean sprouts, and golden tofu, dressed in a warm coconut peanut sauce with chili.

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Gado-gado is one of Indonesia’s most beloved street foods, a layered vegetable salad dressed in a thick, warm peanut butter sauce spiked with garlic, chili, and coconut milk. It’s vegetarian by nature and hearty enough to serve as a main course.

The vegetables get different cook times to keep their textures distinct. Carrots and potatoes steam for 5 minutes so they’re tender but firm, while cabbage, bean sprouts, and cucumber only need a minute or two to soften slightly. Layering them on the platter rather than tossing gives each vegetable its own space and makes the presentation striking.

The peanut sauce comes together fast in a wok. Garlic, onion, and green chili stir-fry briefly before crunchy peanut butter, lemon juice, and coconut milk join the pan. The sauce should be thick enough to coat but still pourable. If it seizes up, a splash more coconut milk or lemon juice loosens it right back.

Golden pan-fried tofu cubes on top add protein and a crispy contrast to the soft vegetables.

Pro Tips

  • Cook the vegetables separately and let them cool before assembling. Hot vegetables under hot sauce turns everything to mush.
  • Use crunchy peanut butter, not smooth. The peanut bits add texture to the sauce that’s part of gado-gado’s character.
  • The sauce thickens as it cools. Make it slightly thinner than you want because it’ll set up on the plate.

Variations

  • With hard-boiled eggs: Slice boiled eggs over the top for extra protein, a common addition in Indonesian versions.
  • Sambal version: Replace the green chili with sambal oelek for a deeper, more fermented heat.

Ingredients

2 2
EACH CARROTS
finely
2 2
MEDIUM MEDIUM POTATOES
sliced
1 237
CUP ML CABBAGE
shredded
2 473
1 15
TABLESPOON ML VEGETABLE OIL
1 237
CUP ML TOFU
cut in 1 inch cubes
1 237
CUP ML CUCUMBERS
sliced
2 2
MEDIUM MEDIUM TOMATOES
sliced
Sauce
1 15
TABLESPOON ML VEGETABLE OIL
1 1
CLOVES EACH GARLIC
crushed
1 1
SMALL SMALL ONION
grated
1 1
EACH EACH GREEN CHILI PEPPER
finely chopped *
½ 118
CUP ML PEANUT BUTTER
crunchy
1 5
TEASPOON ML LEMON JUICE
or vinegar
½ 118
CUP ML COCONUT
creamed, in *
½ 118
CUP ML WATER
1
X SALT
to taste *

Directions

Steam or parboil the carrots and potato slices for 5 minutes.

Then cook the cabbage, bean sprouts and cucumber for 1 to 2 minutes.

Drain the vegetables and leave them to cool.

If using tofu, heat 1 tablespoon oil in wok or pan and cook it for 3 to 5 minutes, turning from time to time until it is golden all over.

Now arrange the steamed vegetables in layers on flat platter, potatoes, then bean sprouts, carrots and cucumber.

Put the tomatoes and tofu on top.

For the sauce, heat the oil in a wok or large pan.

Stir fry the garlic, onion, and chili for 2 to 3 minutes.

Add the peanut butter, lemon juice or vinegar and coconut milk and simmer for 2 to 3 minutes.

The sauce should be thick but pourable so add more lemon juice/coconut milk if necessary.

To serve, pour the hot sauce over the vegetables and garnish with scallion, onion slices.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 364g (12.8 oz)
Amount per Serving
Calories 446 58% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 191mg 8%
Total Carbohydrate 12g 12%
Dietary Fiber 8g 30%
Sugars g
Protein 37g
Vitamin A 115% Vitamin C 49%
Calcium 29% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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