Gado Gado

Gado Gado is a beloved Indonesian salad that brings together crisp, fresh vegetables with a creamy, savory-spicy peanut sauce. This dish features a colorful medley of blanched bean sprouts, shredded cabbage, and sliced peppers, all coated in a luscious dressing made from smooth peanut butter, aromatic garlic, shallots, and a hint of cumin. The sauce balances sweet, salty, and tangy flavors with a kick from hot-pepper sauce and bright lemon juice. It is an excellent choice for a healthy lunch, a light dinner, or a refreshing side dish at a potluck. Easy to assemble and packed with texture and flavor, this vegan-friendly recipe offers a delicious way to enjoy vegetables with depth and complexity.

Cooking Method: Frying

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 192.6

Dietary: Gluten-free, Vegetarian

Description

Gado Gado is a beloved Indonesian salad that brings together crisp, fresh vegetables with a creamy, savory-spicy peanut sauce. This dish features a colorful medley of blanched bean sprouts, shredded cabbage, and sliced peppers, all coated in a luscious dressing made from smooth peanut butter, aromatic garlic, shallots, and a hint of cumin. The sauce balances sweet, salty, and tangy flavors with a kick from hot-pepper sauce and bright lemon juice. It is an excellent choice for a healthy lunch, a light dinner, or a refreshing side dish at a potluck. Easy to assemble and packed with texture and flavor, this vegan-friendly recipe offers a delicious way to enjoy vegetables with depth and complexity.

Ingredients

8 ounce White cabbage
1/4 cup Sesame oil
1 lg Onion, cut in fourths,

Directions

1
Finely shred the white cabbage, discarding the hard stalk, and thinly slice the green bell pepper and onion.
2
Heat 2 tablespoons of sesame oil in a large skillet over fairly high heat.
3
Add the shredded cabbage, sliced onion, bell pepper, bean sprouts, and chopped green chili to the skillet.
4
Stir-fry the vegetables for 3-4 minutes, stirring constantly, until they are tender-crisp.
5
Remove the vegetable mixture from the heat and spoon it into a serving dish to cool.
6
In a small saucepan, heat the remaining 2 tablespoons of sesame oil over medium-low heat.
7
Add the crushed garlic, finely chopped shallots, and ground cumin, frying gently for 5 minutes until fragrant.
8
Stir in the smooth peanut butter and cook gently for 2 minutes, stirring constantly to prevent sticking.
9
Add the lemon juice, hot-pepper sauce, and water to the saucepan.
10
Heat the mixture through gently, stirring until it forms a fairly thick, smooth sauce.
11
Serve the cooled vegetable mixture topped with the warm peanut sauce and garnished with red bell pepper strips if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 192.6kcal

% Daily Value *
Total Fat 15.2g24%
Saturated Fat 3.4g17%
Cholesterol 0.0mg0%
Sodium 37.0mg2%
Total Carbohydrate 13.9g5%
Dietary Fiber 5.4g22%
Sugars 7.5g
Protein 2.9g6%

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

Note

For best texture, blanch the bean sprouts in boiling water for 30 seconds before adding them to the stir-fry, or add them at the very end to keep them crisp.

If the peanut sauce becomes too thick after cooling, thin it with a little warm water or coconut milk to reach your desired consistency.

You can customize this salad by adding other vegetables such as boiled eggs, tofu, tempeh, or cucumber slices for extra crunch.

Store leftover peanut sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water before serving.

Keywords: gado gado, indonesian salad, peanut sauce, vegan, vegetarian, bean sprouts, cabbage, spicy, healthy, side dish, quick meal, plant based, stir fry, asian cuisine, fresh vegetables

Read it online: https://www.chefs-mate.com/recipe/gado-gado-2/