Gado Gado Indonesian Salad
Experience the vibrant flavors of Indonesia with Gado Gado, a hearty and colorful salad that celebrates fresh, wholesome ingredients paired with a rich and creamy peanut dressing. This traditional Indonesian dish is a delightful medley of blanched green beans, carrots, cabbage, and bean sprouts, combined with tender chunks of boiled potatoes, crispy fried tofu, and protein-packed boiled eggs. The centerpiece is its addictive peanut dressing, made with peanut butter, coconut milk, palm sugar, tamarind, and fragrant garlic, offering a perfect balance of sweet, tangy, and savory notes. Finished with a garnish of fried shallots or crushed peanuts, Gado Gado is not just a salad—it’s a complete and satisfying meal. Quick to prepare and loaded with nutrients, this vibrant dish is perfect for a light lunch or a unique dinner that's sure to impress.
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Recipe Information
Ingredients
- 200 grams Green beans
- 2 medium Carrots
- 150 grams Cabbage
- 2 medium Potatoes
- 100 grams Bean sprouts
- 200 grams Tofu
- 2 large Eggs
- 1 medium Cucumber
- 200 grams Peanut butter
- 150 ml Coconut milk
- 2 tablespoons Palm sugar (or brown sugar)
- 1 teaspoon Tamarind paste
- 2 tablespoons Soy sauce
- 2 large Garlic cloves
- 1 small Chili (optional)
- 1 teaspoon Salt
- 100 ml Water
- 2 tablespoons Vegetable oil
Instructions
Wash and prep all vegetables. Trim the ends of the green beans and cut them into 2-inch pieces. Peel and slice the carrots and cucumber. Chop the cabbage into bite-sized pieces.
Boil the potatoes in a pot of salted water until tender, about 12-15 minutes. Let cool, peel, and slice into chunks.
Blanch the green beans, carrots, and cabbage in boiling water for 2-3 minutes, then immediately transfer to an ice bath to stop the cooking. Drain and set aside.
Rinse the bean sprouts thoroughly and set aside.
Cut the tofu into bite-sized cubes. Heat the vegetable oil in a skillet over medium heat, then fry the tofu until golden and crispy on all sides. Set aside on a paper towel to drain excess oil.
Hard-boil the eggs by simmering them for 9-12 minutes. Let cool, peel, and cut into halves or quarters.
To prepare the peanut dressing, combine the peanut butter, coconut milk, palm sugar, tamarind paste, soy sauce, minced garlic, chili (if using), and salt in a saucepan. Cook over low heat, stirring continuously, until the mixture thickens, about 5-7 minutes. If the sauce is too thick, add water 1 tablespoon at a time until you reach the desired consistency. Remove from heat and let cool slightly.
To assemble, arrange the boiled potatoes, blanched vegetables, bean sprouts, cucumber slices, fried tofu, and boiled eggs on a large serving plate or individual plates.
Drizzle the peanut dressing generously over the top, or serve it on the side.
Garnish with fried shallots or crushed peanuts if desired, and serve immediately.
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 4418 mg | 192% | |
| Total Carbohydrate | 204.2 g | 74% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 84.6 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 928 mg | 71% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4770 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
