Mixed Vegetable Salad with Peanut Sauce Gado Gado
Savor the vibrant and authentic flavors of Indonesia with this Mixed Vegetable Salad with Peanut Sauce, known as Gado Gado. Packed with an array of colorful, nutrient-rich vegetables like green beans, carrots, cabbage, and bean sprouts, this dish is both wholesome and satisfying. Tender boiled potatoes, crisp cucumber slices, protein-rich fried tofu, and hard-boiled eggs add hearty texture and balance. The star of the recipe is the rich, creamy peanut sauce, made from toasted peanuts, sweet soy sauce (kecap manis), tamarind, and a hint of chili for optional heat. Perfect as a light meal or a flavorful side dish, Gado Gado is a crowd-pleaser for vegetarians and anyone seeking a healthy, flavor-packed dish with a Southeast Asian twist. Quick to prepare in just 40 minutes, it’s a fusion of taste and nutrition that’s sure to elevate your table!
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Recipe Information
Ingredients
- 200 grams Green beans
- 2 medium Carrots
- 200 grams Cabbage
- 2 medium Potatoes
- 100 grams Bean sprouts
- 1 medium Cucumber
- 2 large Hard-boiled eggs
- 200 grams Fried tofu
- 150 grams Peanuts
- 2 cloves Garlic
- 1 medium Red chili (optional)
- 2 tablespoons Palm sugar (or brown sugar)
- 1 teaspoon Tamarind paste
- 2 tablespoons Kecap manis (sweet soy sauce)
- 1 cup Water
- 1 teaspoon Salt
Instructions
Start by preparing the vegetables. Trim the ends of the green beans and cut them into 2-inch pieces. Peel and slice the carrots into sticks. Chop the cabbage into large bite-sized pieces. Peel and dice the potatoes into chunks.
Bring a pot of water to a boil. Blanch the green beans, carrots, and cabbage for 2-3 minutes until slightly tender but still crisp. Remove and set them in an ice bath to stop the cooking process.
Boil the potatoes in salted water until fork-tender, about 10-12 minutes. Drain and set aside.
Briefly blanch the bean sprouts for 30 seconds in boiling water, then transfer to the ice bath. Slice the cucumber and set aside.
Cut the hard-boiled eggs and fried tofu into halves or quarters, as preferred.
To make the peanut sauce, toast the peanuts in a dry skillet over medium heat until golden brown, about 5-7 minutes. Let cool, then grind them coarsely using a food processor or mortar and pestle.
In a small pan, heat a tablespoon of oil and sauté the garlic and chili (if using) until fragrant, about 1-2 minutes.
Add the ground peanuts, palm sugar, tamarind paste, sweet soy sauce, and water to the pan. Stir well and simmer for 3-5 minutes until the sauce thickens slightly. Season with salt to taste.
On a large serving platter, arrange the blanched vegetables, boiled potatoes, cucumber slices, bean sprouts, egg halves, and fried tofu.
Drizzle the peanut sauce generously over the vegetables or serve on the side for dipping. Enjoy your Gado Gado as a light meal or side dish!
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 19.9 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 289 mg | 22% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1106 mg | 24% | |
*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.
