Soy-Free Gado Gado
Discover the vibrant flavors of Indonesia with this Soy-Free Gado Gado recipe, a wholesome and colorful salad featuring a medley of blanched vegetables, tender potatoes, and protein-packed hard-boiled eggs. Unlike traditional versions, this soy-free variation skips the soy sauce and relies on a creamy, luscious peanut sauce made with coconut milk, zesty lime juice, and a hint of red chili for a touch of heat. Quick and easy to prepare in just under an hour, this nutritious dish is perfect for a satisfying lunch or a stunning side at dinner. Serve it warm or at room temperature for a healthy, flavor-packed experience that’s naturally gluten-free and bursting with fresh ingredients.
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Recipe Information
Ingredients
- 2 medium Carrots
- 1 large Cucumber
- 200 grams Green beans
- 200 grams Cabbage
- 2 medium Potatoes
- 4 large Eggs
- 100 grams Peanut butter
- 200 ml Coconut milk
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 2 cloves Garlic
- 1 small Red chili
- 0.5 teaspoon Salt
- 1 tablespoon Vegetable oil
- 100 ml Water
Instructions
Peel and slice the carrots into thin strips. Cut the cucumber into thin slices. Trim the ends of the green beans and cut them in half. Shred the cabbage thinly. Peel and cube the potatoes.
Bring a large pot of water to a boil. Add the cubed potatoes and cook until just tender, about 10 minutes. Remove and set aside.
In the same pot of boiling water, blanch the green beans for about 3 minutes, then remove and set aside. Next, blanch the shredded cabbage for 1 minute, remove, and set aside.
In a small saucepan, bring water to a boil. Add the eggs and boil for 8-10 minutes until hard-boiled. Remove, allow them to cool slightly, then peel and cut into halves.
To make the dressing, heat 1 tablespoon of vegetable oil in a small pan over medium heat. Add minced garlic and finely chopped red chili. Sauté until fragrant, about 1 minute.
Add the peanut butter, coconut milk, lime juice, brown sugar, and salt to the pan. Stir well to combine. Gradually add the water, stirring continuously until the sauce is smooth and creamy. Cook for 3-4 minutes, then remove from heat.
Arrange the prepared vegetables and hard-boiled eggs on a large serving platter.
Drizzle the peanut sauce over the vegetables and eggs.
Serve the Gado Gado warm or at room temperature.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 21.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1951 mg | 85% | |
| Total Carbohydrate | 196.3 g | 71% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 66.6 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 534 mg | 41% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 5099 mg | 108% | |
*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.
