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Indonesian Salad

Indonesian Salad (Gado-Gado recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 411.8
Dietary: Vegetarian
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.
Ingredients
  • 1/2 cup Flaked coconut
  • 1 cup Hot water
  • 1 Onion; chopped
  • 1 cloves Garlic; finely chopped
  • 1 1/2 teaspoon Peanut oil
  • 2/3 cup Peanut butter
  • 1/2 cup Water
  • 1 tablespoon Sugar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Chili powder
  • 1/8 teaspoon Ground ginger
Directions
  1. 1
    Place flaked coconut in a blender container and add 1 cup of hot water.
  2. 2
    Cover and blend on high speed for about 30 seconds until smooth.
  3. 3
    Heat 1 1/2 teaspoon peanut oil in a 2-quart saucepan over medium heat.
  4. 4
    Add chopped onion and finely chopped garlic; cook and stir for about 5 minutes until softened and fragrant.
  5. 5
    Stir in the blended coconut mixture, peanut butter, 1/2 cup water, sugar, salt, chili powder, and ground ginger.
  6. 6
    Heat the sauce to a boil, stirring constantly to combine ingredients.
  7. 7
    Reduce heat to low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, about 3 minutes.
  8. 8
    While the sauce simmers, pour enough boiling water over bean sprouts and shredded cabbage to cover them.
  9. 9
    Let stand for 2 minutes to blanch, then drain well.
  10. 10
    Heat additional peanut or vegetable oil in a 10-inch skillet over medium heat.
  11. 11
    Add drained bean curd pieces cut into 1-inch cubes; cook, turning gently, until light brown on all sides.
  12. 12
    Remove tofu with a slotted spoon and drain on paper towels.
  13. 13
    In the same skillet, cook sliced cooked potatoes until they are lightly browned.
  14. 14
    Remove potatoes and drain on paper towels.
  15. 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. 16
    Pour the warm peanut dressing evenly over the arranged salad.

Nutrition Facts

Servings 6

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.

Note

The salad components such as bean sprouts, cabbage, tofu, potatoes, green beans, carrots, cucumber, and hard-boiled eggs are not listed in the ingredient list but are required for the salad base. Use approximately 1 cup bean sprouts, 1 cup shredded cabbage, 4 oz bean curd, 1 cup sliced cooked potatoes, 1 cup cooked green beans, 1 cup cooked sliced carrots, 1 sliced cucumber, and 2 sliced hard-boiled eggs.

Store any leftover dressing in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold; stir in a little warm water to restore desired consistency before serving.

For a spicier kick, increase the amount of chili powder or add a fresh chopped red chili pepper to the sauce.

Traditional gado-gado often includes kerupuk (crackers) as a garnish for added crunch.

Keywords: indonesian, salad, gado-gado, peanut sauce, vegetarian, tofu, bean sprouts, coconut, healthy, asian, side dish, veggie, peanut butter, chili, garlic, onion, fresh, crunchy, spicy, lunch
Read it online: https://www.chefs-mate.com/recipe/indonesian-salad-gado-gado/