Indonesian Salad

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Servings: 1 cups Difficulty: Advanced
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A vibrant medley of blanched vegetables and tofu coated in a rich, spicy peanut sauce
Indonesian Salad (Gado-Gado recipe image
Indonesian Salad (Gado-Gado recipe image
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Indonesian Salad

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 cups Calories: 411.8

Description

Gado-gado is a classic Indonesian salad that celebrates fresh, crisp vegetables paired with a deeply flavorful peanut sauce. This dish features a colorful array of ingredients including bean sprouts, cabbage, firm tofu, potatoes, green beans, and hard-boiled eggs. The star of the show is the warm, creamy dressing made from blended coconut, aromatics, and peanut butter, balanced with sweet, savory, and spicy notes. It offers a delightful contrast of textures, from the crunch of raw cucumber to the softness of cooked greens. Perfect for a light lunch, a healthy side dish, or a vegetarian main course, this salad brings bright, home-style Indonesian flavors to your table. It is easy to prepare and serves as a wonderful way to enjoy a variety of nutritious vegetables in a satisfying, cohesive meal.

Directions

  1. Place flaked coconut in a blender container and add 1 cup of hot water.
  2. Cover and blend on high speed for about 30 seconds until smooth.
  3. Heat 1 1/2 teaspoon peanut oil in a 2-quart saucepan over medium heat.
  4. Add chopped onion and finely chopped garlic; cook and stir for about 5 minutes until softened and fragrant.
  5. Stir in the blended coconut mixture, peanut butter, 1/2 cup water, sugar, salt, chili powder, and ground ginger.
  6. Heat the sauce to a boil, stirring constantly to combine ingredients.
  7. Reduce heat to low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, about 3 minutes.
  8. While the sauce simmers, pour enough boiling water over bean sprouts and shredded cabbage to cover them.
  9. Let stand for 2 minutes to blanch, then drain well.
  10. Heat additional peanut or vegetable oil in a 10-inch skillet over medium heat.
  11. Add drained bean curd pieces cut into 1-inch cubes; cook, turning gently, until light brown on all sides.
  12. Remove tofu with a slotted spoon and drain on paper towels.
  13. In the same skillet, cook sliced cooked potatoes until they are lightly browned.
  14. Remove potatoes and drain on paper towels.
  15. Arrange blanched bean sprouts, cabbage, fried tofu, fried potatoes, cooked sliced potatoes, cooked green beans, cooked sliced carrots, sliced cucumber, and sliced hard-cooked eggs on a large platter.
  16. Pour the warm peanut dressing evenly over the arranged salad.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 411.8kcal
% Daily Value *
Total Fat 32.2g50%
Saturated Fat 12.5g63%
Cholesterol 0.1mg1%
Sodium 2627.7mg110%
Total Carbohydrate 24.9g9%
Dietary Fiber 5.1g21%
Sugars 9.5g
Protein 12.7g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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