“Gado-gado” means “mix-mix.” In Indonesia, this salad is a complete one-dish meal. The word for sauce is bumbu. Gado-gado uses peanut bumbu.
What You Need
Small bowl or jar with lid (to mix dressing)
1 cup cabbage, shredded
2 cups green beans
2 medium carrots, peeled and sliced thinly
1 cup cauliflower florets
½ cup crunchy peanut butter
¼ cup hot water
½ cup vegetable oil
2 cloves garlic, chopped
4 shallots, chopped
¼ teaspoon salt
½ teaspoon hot sauce OR ¼ teaspoon cayenne pepper
½ teaspoon brown sugar
1 tablespoon soy sauce
1 tablespoon lemon juice OR apple cider vinegar
1 cup bean sprouts, washed lettuce
2 or 3 hard-boiled eggs
What to Do
Chop the vegetables into small pieces.
Boil the potatoes in water in a saucepan until tender, 10 minutes.
Boil the rest of the vegetables in water with 1 teaspoon salt, for 2–4 minutes.
Strain the vegetables in a colander to drain all the water.
Boil the eggs for 2–3 minutes. Keep them in the hot water for ten minutes. Cool, peel, and slice the eggs.
Arrange a layer of lettuce in a serving bowl or platter.
Make the dressing. Dissolve peanut butter in hot water. Add remaining ingredients. Mix. Adjust amounts to your taste. Like it tangier? Add another tablespoon of lemon or vinegar. Want it thicker? Add more peanut butter. Saltier? More soy sauce. Spicier? Another dash of hot sauce or chili powder.
Scoop the vegetables onto the lettuce. Add tomatoes and cucumber.
Pour the dressing over the salad. (Gado-gado is good warm or cold. Store leftover dressing in the refrigerator.)
Top with bean sprouts and sliced eggs or peanuts.
Cook’s Tip 1
Try slicing the carrots at an angle.
Cook’s Tip 2
Other veggie cooking options include frying, steaming, or using raw.
Cook’s Tip 3
Mix dressing in a jar. Put the lid on tight. Shake it up!