Go Back
–+ servings
Gado-Gado (Indonesian Salad with Peanut Sauce) – vegetarian recipe
Stav Kogan

Gado-Gado (Indonesian Salad with Peanut Sauce)

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. This recipe breaks down how to create this iconic dish right in your own kitchen with a medley of lightly blan
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 serving
Calories: 389
Ingredients Method Nutrition

Ingredients
  

For the Salad
  • 1 medium potato, about 7 oz / 200g
  • 1 cup (70 g / 2.47 oz) shredded cabbage
  • 2 cups (225 g / 7.9 oz) green beans, trimmed
  • 2 medium carrots, peeled and thinly sliced
  • 1 cup (100 g / 3.5 oz) cauliflower florets
  • 2-3 large eggs
  • For the Peanut Sauce (Bumbu)
  • ½ cup (125 g / 4.4 oz) crunchy peanut butter
  • ¼ cup (60 ml / 2 fl oz) hot water, plus more as needed
  • 1 tbsp (15 ml) 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 (15 ml) soy sauce
  • 1 tbsp (15 ml) lemon juice OR apple cider vinegar
  • For Garnish & Assembly
  • 1 cup (100 g / 3.5 oz) fresh bean sprouts
  • Washed lettuce leaves for serving
  • 1 large tomato, cut into wedges
  • ½ cucumber, sliced
  • ¼ cup (35 g / 1.23 oz) roasted peanuts, chopped (optional)
  • 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.

Method
 

  1. Cook the Potato & Eggs: Place the potato and eggs in a saucepan and cover with cold, salted water.
  2. Bring to a boil.
  3. Cook the potato for 10-15 minutes until tender.
  4. After the water boils, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.
  5. Remove eggs and potato. Plunge eggs into an ice bath, then peel and quarter.
  6. Let the potato cool slightly before dicing.
  7. Blanch the Vegetables: Bring a separate large pot of salted water to a boil.
  8. Add the green beans, carrots, cabbage, and cauliflower.
  9. Cook for 2-4 minutes until tender-crisp.
  10. Using a colander, immediately drain the vegetables and rinse with cold water to stop the cooking process.
  11. Make the Peanut Sauce: In a small bowl, whisk the peanut butter with hot water until smooth.
  12. In a saucepan, heat the vegetable oil over medium heat.
  13. Sauté the minced garlic and shallots until fragrant, about 2-3 minutes.
  14. Stir in the peanut butter mixture, salt, hot sauce, brown sugar, soy sauce, and lemon juice.
  15. Cook, stirring constantly, until the sauce is smooth and slightly thickened. If it's too thick, add another tablespoon of hot water.
  16. 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.
  17. Serve: Drizzle the warm peanut sauce generously over the salad.
  18. Top with fresh bean sprouts, quartered eggs, and a sprinkle of chopped peanuts.
  19. Serve immediately while the sauce is warm.

Nutrition

Calories: 389kcalCarbohydrates: 30.5gProtein: 17.4gFat: 24.5g

Tried this recipe?

Let us know how it was!