Gado-Gado (Vegetable Salad with Peanut Sauce)

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.