Gado-GadoVegetable Salad with Peanut Sauce

Name: Gado-Gado (Vegetable Salad with Peanut Sauce)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Indonesia
Ingredients: 500 g Potato (peeled); 1800 ml Water; 200 g Green Bean (trimmed); 150 g Bean Sprouts; 200 g Cucumber (sliced); 150 g Carrot (sliced); 150 g Romaine Lettuce (torn); 4 pcs Egg (hard-boiled); 400 g Rice Cake (cut into bite-sized pieces); 180 g Peanut Butter; 200 ml Coconut Milk; 300 ml Water; 20 g Tamarind Paste; 30 g Palm Sugar (chopped); 20 ml Soy Sauce; 20 ml Sweet Soy Sauce; 4 g Chili Powder; 10 g Garlic (finely chopped); 30 ml Lime Juice; 6 g Salt; 30 g Roasted Peanuts (coarsely chopped)

This composed salad combines blanched vegetables, boiled egg, and rice cake with a warm peanut dressing. The mix of crisp, tender, and starchy elements makes it hearty enough for a light meal.

Prep

30m

Cook

25m

Serves

Estimated

Nutrition

Per serving

1108kcal

Calories

35g

Protein

45g

Fat

144g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Salad

500g
Potato (peeled)
1.8l
Water
200g
Green Bean (trimmed)
150g
Bean Sprouts
200g
Cucumber (sliced)
150g
Carrot (sliced)
150g
Romaine Lettuce (torn)
4pcs
Egg (hard-boiled)
400g
Rice Cake (cut into bite-sized pieces)

Sauce

180g
Peanut Butter
200ml
Coconut Milk
300ml
Water
20g
Tamarind Paste
30g
Palm Sugar (chopped)
20ml
Soy Sauce
20ml
Sweet Soy Sauce
4g
Chili Powder
10g
Garlic (finely chopped)
30ml
Lime Juice
6g
Salt

Topping

30g
Roasted Peanuts (coarsely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Boil the potato in the water until tender, then lift it out and slice it. Blanch the green beans and carrot in the same water until just tender, then cool them. Briefly blanch the bean sprouts and drain.
02
Arrange the romaine lettuce, cucumber, potato, green beans, carrot, bean sprouts, eggs, and rice cake on a platter or in serving bowls.
03
Combine the peanut butter, coconut milk, and water in a saucepan over low heat and stir until smooth.
04
Add the tamarind paste, palm sugar, soy sauce, sweet soy sauce, chili powder, garlic, and salt, then cook gently until the sauce is thick enough to spoon.
05
Remove the sauce from the heat and stir in the lime juice.
06
Spoon the warm peanut sauce over the salad and finish with the roasted peanuts.

Ratings & Reviews

No reviews yet.