Gado-gado — Indonesian salad with peanut sauce — is a generous platter of blanched vegetables, potato, and egg under a crunchy peanut sauce called bumbu. It is flexible by design: cook what you have, chill it, and dress it at the table.
Ready to transport your taste buds to Indonesia? Gado-Gado, which literally translates to ‘mix-mix,’ is more than just a salad—it’s a vibrant, satisfying meal in a bowl. A beautiful medley of lightly blanched vegetables, protein, and crispy toppings, all brought together by an irresistibly creamy and savory peanut sauce (or *bumbu*). This recipe breaks down how to create this iconic dish right in your own kitchen. It’s healthy, hearty, and completely customizable. Let’s get mixing!
Ingredients
• For the Salad
• 1 medium potato, about 7 oz / 200g
• 1 cup / 70g shredded cabbage
• 2 cups / 225g (7.9 oz) green beans, trimmed
• 2 medium carrots, peeled and thinly sliced
• 1 cup / 100g (3.5 oz) cauliflower florets
• 2-3 large eggs
• For the Peanut Sauce (Bumbu)
• ½ cup / 125g (4.4 oz) crunchy peanut butter
• ¼ cup / 60ml (2 fl oz) hot water, plus more as needed
• 1 tbsp / 15ml vegetable oil
• 2 cloves garlic, minced
• 4 shallots, finely chopped
• ¼ teaspoon salt
• ½ teaspoon hot sauce OR ¼ teaspoon cayenne pepper
• ½ teaspoon brown sugar
• 1 tbsp / 15ml soy sauce
• 1 tbsp / 15ml lemon juice OR apple cider vinegar
• For Garnish & Assembly
• 1 cup / 100g (3.5 oz) fresh bean sprouts
• Washed lettuce leaves for serving
• 1 large tomato, cut into wedges
• ½ cucumber, sliced
• ¼ cup / 35g (1.23 oz) roasted peanuts, chopped (optional)
Instructions
1. Cook the Potato & Eggs: Place the potato and eggs in a saucepan and cover with cold, salted water. Bring to a boil. Cook the potato for 10-15 minutes until tender. After the water boils, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes. Remove eggs and potato. Plunge eggs into an ice bath, then peel and quarter. Let the potato cool slightly before dicing.
2. Blanch the Vegetables: Bring a separate large pot of salted water to a boil. Add the green beans, carrots, cabbage, and cauliflower. Cook for 2-4 minutes until tender-crisp. Using a colander, immediately drain the vegetables and rinse with cold water to stop the cooking process.
3. Make the Peanut Sauce: In a small bowl, whisk the peanut butter with hot water until smooth. In a saucepan, heat the vegetable oil over medium heat. Sauté the minced garlic and shallots until fragrant, about 2-3 minutes. Stir in the peanut butter mixture, salt, hot sauce, brown sugar, soy sauce, and lemon juice. Cook, stirring constantly, until the sauce is smooth and slightly thickened. If it’s too thick, add another tablespoon of hot water.
4. Assemble the Salad: Create a bed of lettuce leaves on a large serving platter or in individual bowls. Artfully arrange the diced potato, blanched vegetables, fresh cucumber slices, and tomato wedges over the lettuce.
5. Serve: Drizzle the warm peanut sauce generously over the salad. Top with fresh bean sprouts, quartered eggs, and a sprinkle of chopped peanuts. Serve immediately while the sauce is warm.
Nutritional Information
• Gado-Gado is a wonderfully balanced meal. It’s packed with fiber and vitamins from the diverse range of vegetables, provides a substantial amount of plant-based and animal protein from peanuts and eggs, and includes healthy fats. This dish is a great way to eat the rainbow and feel satisfied!
Pro Tips
• For a more professional look, slice carrots and cucumbers on a sharp diagonal (a bias cut).
• For a vegan version, simply swap the hard-boiled eggs with pan-fried firm tofu or tempeh, which are traditional and delicious additions.
• Feel free to customize the vegetables based on what’s in season. Steamed broccoli, raw bell peppers, or lightly cooked spinach all work well.
• Make the sauce ahead of time and store it in an airtight jar in the refrigerator for up to a week. Gently reheat on the stove, adding a splash of water to reach the desired consistency before serving.
FAQ
Q: How can I make this Gado-Gado recipe vegan
A: To make this Gado-Gado recipe completely vegan, simply omit the hard-boiled eggs. For a protein-rich alternative, add pan-fried firm tofu or tempeh, which are traditional and delicious additions to this Indonesian salad.
Q: Is Gado-Gado a good source of vegetarian protein
A: Yes, this Gado-Gado is an excellent source of vegetarian protein. The creamy peanut sauce provides a substantial amount of plant-based protein, and the hard-boiled eggs add even more. For a vegan version, tofu or tempeh are fantastic protein-rich substitutes.
Q: Can I use different vegetables in this salad
A: Absolutely! Gado-Gado is highly customizable. Feel free to swap the listed vegetables with what you have on hand or what’s in season. Steamed broccoli, raw bell peppers, or lightly cooked spinach are all wonderful additions.
Q: Can I prepare the peanut sauce ahead of time
A: Yes, the peanut sauce is perfect for making ahead. You can store it in an airtight container in the refrigerator for up to a week. When you’re ready to serve, gently reheat it on the stove, adding a splash of water to thin it to your desired consistency.
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Gado-Gado (Indonesian Salad with Peanut Sauce)
Ingredients
Method
- Cook the Potato & Eggs: Place the potato and eggs in a saucepan and cover with cold, salted water.
- Bring to a boil.
- Cook the potato for 10-15 minutes until tender.
- After the water boils, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.
- Remove eggs and potato. Plunge eggs into an ice bath, then peel and quarter.
- Let the potato cool slightly before dicing.
- Blanch the Vegetables: Bring a separate large pot of salted water to a boil.
- Add the green beans, carrots, cabbage, and cauliflower.
- Cook for 2-4 minutes until tender-crisp.
- Using a colander, immediately drain the vegetables and rinse with cold water to stop the cooking process.
- Make the Peanut Sauce: In a small bowl, whisk the peanut butter with hot water until smooth.
- In a saucepan, heat the vegetable oil over medium heat.
- Sauté the minced garlic and shallots until fragrant, about 2-3 minutes.
- Stir in the peanut butter mixture, salt, hot sauce, brown sugar, soy sauce, and lemon juice.
- Cook, stirring constantly, until the sauce is smooth and slightly thickened. If it's too thick, add another tablespoon of hot water.
- Assemble the Salad: Create a bed of lettuce leaves on a large serving platter or in individual bowls. Artfully arrange the diced potato, blanched vegetables, fresh cucumber slices, and tomato wedges over the lettuce.
- Serve: Drizzle the warm peanut sauce generously over the salad.
- Top with fresh bean sprouts, quartered eggs, and a sprinkle of chopped peanuts.
- Serve immediately while the sauce is warm.
