Low Carb Gado Gado
Elevate your salad game with this vibrant and nutritious **Low Carb Gado Gado**, a fresh twist on the traditional Indonesian dish. Packed with crisp, colorful vegetables like green beans, cauliflower, red cabbage, and radishes, this recipe swaps out the higher-carb components while maintaining the hearty, authentic flavors. Protein-rich tofu and a luscious homemade peanut sauce – infused with coconut milk, garlic, ginger, and a hint of lime – take center stage, delivering creamy, savory goodness in every bite. Garnished with toasted peanuts and sesame seeds for a satisfyingly crunchy finish, this low-carb masterpiece is perfect as a light meal or a bold side dish. Ready in just 35 minutes, it’s an easy and delicious way to enjoy a balanced, plant-based meal that’s bursting with flavor and nutrition.
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Recipe Information
Ingredients
- 100 grams Green beans
- 100 grams Cauliflower florets
- 1 medium Cucumber
- 4 large Radishes
- 100 grams Red cabbage
- 200 grams Tofu
- 50 grams Peanuts
- 100 ml Coconut milk
- 3 tablespoons Peanut butter
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 2 cloves Garlic
- 1 teaspoon Fresh ginger
- 0.5 teaspoon Chili flakes
- 0.5 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Sesame seeds
Instructions
Start by preparing the vegetables. Trim the ends off the green beans and chop them into halves. Slice the cauliflower into small florets.
Cut the cucumber into thin rounds. Slice the radishes and shred the red cabbage.
Cut the tofu into cubes. Heat the vegetable oil in a large skillet over medium heat. Add the tofu cubes and fry until golden on all sides, about 8-10 minutes. Remove and set aside.
In a small saucepan, lightly toast the peanuts on medium heat for about 5 minutes, then remove and set aside.
In the same saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, minced garlic, grated ginger, chili flakes, and salt. Cook over low heat while stirring continuously until the sauce is smooth and slightly thickened, about 5 minutes.
Briefly blanch the green beans and cauliflower florets in boiling water for about 3-4 minutes until they are tender-crisp. Drain and immediately rinse under cold water to preserve their color and crunch.
Assemble the salad by placing a mix of the blanched vegetables, cucumber, radishes, red cabbage, and tofu onto a serving platter.
Drizzle the warm peanut sauce over the arranged vegetables and tofu. Top with toasted peanuts and sprinkle sesame seeds for a nutty finish.
Serve the Gado Gado immediately as a fresh and nutritious low-carb meal.
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 32.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3571 mg | 155% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 34.3 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 956 mg | 74% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2655 mg | 56% | |
*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.
