Sugar-Free Gado Gado
Indulge in the vibrant and wholesome flavors of Sugar-Free Gado Gado, a refreshing twist on Indonesia's beloved salad that’s perfect for health-conscious food lovers. Loaded with a colorful medley of steamed vegetables like green beans, carrots, and spinach, alongside crisp cucumber, tender potatoes, and golden tofu cubes, this dish is as nourishing as it is eye-catching. The star is the creamy, sugar-free peanut sauce made with natural peanut butter, coconut milk, and a zesty touch of lime juice, delivering a perfect balance of savory, nutty, and tangy flavors. Topped with hearty halves of hard-boiled eggs and served alongside its signature spicy peanut glaze, this nutrient-packed salad is a gluten-free, low-sugar option that’s ideal for lunch, dinner, or meal prep. Simple to prepare and customizable to your preferences, this guilt-free take on Gado Gado proves that healthy eating can be utterly delicious!
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Recipe Information
Ingredients
- 200 grams Green beans
- 2 medium Carrots
- 200 grams Cabbage
- 1 large Cucumber
- 200 grams Firm tofu
- 100 grams Spinach leaves
- 2 medium Potatoes
- 2 large Eggs
- 2 small Chili peppers
- 100 grams Natural peanut butter (sugar-free)
- 2 tablespoons Lime juice
- 3 tablespoons Soy sauce
- 200 ml Coconut milk
- 2 cloves Garlic
- 0.5 teaspoon Salt
- 50 ml Water
Instructions
Begin by preparing the vegetables. Trim the green beans and cut them into 2-inch pieces. Peel and slice the carrots into thin sticks, and slice the cabbage and cucumber into thin pieces.
Cut the tofu into 1-inch cubes. In a nonstick pan over medium-high heat, lightly fry the tofu in a teaspoon of oil until golden brown on all sides. Set aside.
Boil the potatoes in a pot of water for 15 minutes or until tender. Allow them to cool slightly, peel, and cut into cubes.
Hard boil the eggs by placing them in a pot of boiling water for 10 minutes, then place under cold running water until cool. Peel and slice them into halves.
Steam the spinach, green beans, and carrots separately for about 3-5 minutes each, until just tender yet crisp.
To make the sugar-free peanut sauce, blend the garlic, chili peppers, coconut milk, peanut butter, soy sauce, lime juice, and water in a blender until smooth and creamy.
In a large serving dish, arrange the cabbage as a bed, then layer the cooked spinach, steamed carrots and green beans, cucumber slices, tofu cubes, potato cubes, and egg halves on top.
Drizzle the sugar-free peanut sauce generously over the arranged vegetables and tofu.
Serve the Gado Gado immediately, allowing everyone to mix the salad to their preference.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3642 mg | 158% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 55.7 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 918 mg | 71% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 6408 mg | 136% | |
*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.
