Gado-gado, the Indonesian 'mix-mix' salad, is a beautiful pile of blanched vegetables, eggs, and crunchy garnishes over lettuce. Potato, cabbage, green beans, carrots, and cauliflower meet bean sprouts, tomato, and cucumber in one generous arrangement. It is salad as a full meal, and it is on the table in forty-five minutes.
Ready to transport your taste buds to the vibrant streets of Jakarta? Gado-gado, which literally translates to ‘mix-mix,’ is the quintessential Indonesian salad that’s so much more than just a bowl of greens. It’s a hearty, satisfying one-dish meal, bringing together a colorful medley of blanched vegetables, protein-packed eggs, and a luxuriously creamy peanut sauce, or ‘bumbu.’ Hailing from the world’s largest archipelago of over 17,000 islands, this dish is a true celebration of texture and flavor. Let’s dive in and create this beautiful, balanced meal right in your own kitchen!
Ingredients
• For the Salad
• 1 large potato, peeled and cubed
• 1 cup (240 ml) shredded cabbage
• 2 cups (480 ml) green beans, trimmed
• 2 medium carrots, peeled and thinly sliced
• 1 cup (240 ml) cauliflower florets
• 1 cup (240 ml) bean sprouts
• 2-3 hard-boiled eggs, quartered
• 1 tomato, cut into wedges
• 1/2 cucumber, sliced
• Washed lettuce leaves for serving
• Crushed peanuts for garnish, optional
• For the Peanut Dressing
• 1/2 cup (480 ml) crunchy peanut butter
• 1/4 cup (960 ml) hot water
• 1/2 cup (480 ml) vegetable oil
• 2 cloves garlic, chopped
• 4 shallots, chopped
• 1/4 teaspoon (20 ml / 0.7 fl oz) salt
• 1/2 teaspoon (10 ml / 0.3 fl oz) hot sauce OR 1/4 teaspoon (20 ml / 0.7 fl oz) cayenne pepper
• 1/2 teaspoon brown sugar
• 1 tablespoon (15 ml / 0.5 fl oz) soy sauce
• 1 tablespoon (15 ml / 0.5 fl oz) lemon juice OR apple cider vinegar
Instructions
1. Prepare the Vegetables: Wash and chop all vegetables as indicated. Keep them separate for sequential cooking.
2. Cook the Hard-Boiled Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then turn off the heat, cover, and let stand for 10-12 minutes. Transfer to an ice bath to cool, then peel and quarter.
3. Cook the Vegetables: In a saucepan of boiling, lightly salted water, cook the potatoes until tender, about 10-15 minutes. Remove with a slotted spoon. In the same water, blanch the remaining vegetables (carrots, green beans, cauliflower, cabbage) for 2-4 minutes until crisp-tender. Drain everything well in a colander.
4. Make the Peanut Dressing: In a small bowl or jar, whisk the crunchy peanut butter with the hot water until smooth. Add the vegetable oil, chopped garlic, chopped shallots, salt, hot sauce, brown sugar, soy sauce, and lemon juice. Mix or shake until well combined and creamy.
5. Assemble the Salad: Arrange a bed of lettuce on a large platter or in individual bowls. Artfully arrange the cooked potatoes, blanched vegetables, fresh cucumber, and tomato wedges on top.
6. Garnish and Serve: Drizzle the peanut dressing generously over the salad. Top with quartered hard-boiled eggs, fresh bean sprouts, and a sprinkle of crushed peanuts, if using. Serve immediately, either warm or at room temperature. Serves 2-4.
Nutritional Information
• Nourishing and Delicious
• A complete meal in a bowl! This Gado-Gado is packed with plant-based protein from eggs and peanut sauce, fiber from the colorful array of vegetables, and healthy fats. It’s a fantastic source of essential vitamins and minerals like Vitamin A, Vitamin C, and iron, making it as nourishing as it is delicious.
Pro Tips
• The easiest way to mix the peanut dressing is in a jar with a tight-fitting lid. Just add all the , seal it, and shake vigorously until smooth.
• Feel free to steam or lightly stir-fry the vegetables instead of boiling for a different texture. Some, like cabbage and carrots, can also be used raw for extra crunch.
• For a professional look, slice your carrots and cucumbers on a sharp diagonal (bias cut). This increases the surface area for catching more delicious sauce.
• Customize your sauce! For a tangier kick, add more lemon juice. For more heat, add extra hot sauce. For a thicker consistency, whisk in a bit more peanut butter.
FAQ
Q: How can I make this Gado-Gado recipe vegan
A: To make this Gado-Gado recipe completely vegan, simply replace the hard-boiled eggs with a plant-based protein. Fried firm tofu or tempeh are traditional and delicious options. Sauté or pan-fry cubes of tofu or tempeh until golden brown and add them to the salad.
Q: Is this vegetarian Gado-Gado a good source of protein
A: Yes, this is a protein-rich vegetarian meal. The primary protein sources are the hard-boiled eggs and the creamy peanut butter in the dressing. For an even bigger protein boost, consider adding fried tofu or tempeh, which are classic additions to this Indonesian dish.
Q: Can I prepare Gado-Gado ahead of time
A: Absolutely! For best results, prepare the components separately and store them in airtight containers in the refrigerator for up to 3 days. You can cook the vegetables and eggs, and mix the peanut dressing ahead of time. Assemble the salad and drizzle with the dressing just before serving to keep the vegetables crisp and fresh.
Q: What other vegetables can I use in this salad
A: Gado-Gado is incredibly versatile, true to its ‘mix-mix’ name. Feel free to substitute or add other vegetables based on what you have. Blanched spinach, broccoli florets, bell peppers, or chayote are all excellent additions that work well with the peanut sauce.
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Gado-Gado (Indonesian 'Mix-Mix' Salad)
Ingredients
Method
- Prepare the Vegetables: Wash and chop all vegetables as indicated.
- Keep them separate for sequential cooking.
- Cook the Hard-Boiled Eggs: Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then turn off the heat, cover, and let stand for 10-12 minutes.
- Transfer to an ice bath to cool, then peel and quarter.
- Cook the Vegetables: In a saucepan of boiling, lightly salted water, cook the potatoes until tender, about 10-15 minutes.
- Remove with a slotted spoon.
- In the same water, blanch the remaining vegetables (carrots, green beans, cauliflower, cabbage) for 2-4 minutes until crisp-tender.
- Drain everything well in a colander.
- Make the Peanut Dressing: In a small bowl or jar, whisk the crunchy peanut butter with the hot water until smooth.
- Add the vegetable oil, chopped garlic, chopped shallots, salt, hot sauce, brown sugar, soy sauce, and lemon juice.
- Mix or shake until well combined and creamy.
- Assemble the Salad: Arrange a bed of lettuce on a large platter or in individual bowls. Artfully arrange the cooked potatoes, blanched vegetables, fresh cucumber, and tomato wedges on top.
- Garnish and Serve: Drizzle the peanut dressing generously over the salad.
- Top with quartered hard-boiled eggs, fresh bean sprouts, and a sprinkle of crushed peanuts, if using.
- Serve immediately, either warm or at room temperature.
- Serves 2-4.
