Gado Gado is a vibrant and nutritious Indonesian salad that brings together an array of fresh vegetables, boiled eggs, and a rich peanut sauce.
This dish is a staple in Indonesian cuisine, celebrated for its delightful combination of textures and flavors. The name “Gado Gado” translates to “mix-mix,” perfectly capturing the essence of this colorful and hearty salad. With its roots in street food culture, Gado Gado is not only delicious but also easy to prepare, making it a fantastic choice for a healthy and satisfying meal.
The beauty of Gado Gado lies in its versatility. You can customize it with your favorite vegetables or whatever you have on hand, making it a great way to incorporate more greens into your diet. The creamy peanut sauce, infused with aromatic spices, complements the crispness of the vegetables and the richness of the boiled eggs, creating a harmonious balance of flavors. Whether you’re looking for a refreshing lunch or a light dinner, Gado Gado is sure to impress with its taste and nutritional benefits.
Ingredients
Main Ingredients
- 2 cup potatoes (boiled and cubes)
- 1 cup pumpkin (boiled and cubes)
- 1 cup bean sprouts
- 1/2 cup snow peas or cooked beans
- 2 cup fresh coleslaw mix (no sauce)
- 2 eggs (boiled)
- 1 cucumber (sliced)
- 1/2 cup peanuts
- 2 small red chilies (thinly sliced)
Peanut Sauce
- 1 tablespoon peanuts
- 1 onion (finely chopped)
- 1 tablespoon lemon juice
- 1/2 cup peanut butter
- 3/4 cup coconut milk
- 1 tablespoon sweet soy sauce
- 1 fresh red chili (finely chopped)
- 1/4 cup water
Instructions
Prepair the Sauce
- Heat the peanut oil in a wok over medium heat. Add the chopped onion and sauté until browned.
- Stir in the peanut butter, followed by the coconut milk, lemon juice, sweet soy sauce, chopped chili, and water. Simmer for about 3 minutes until the sauce thickens. Do not boil.
- Remove the sauce from the wok and set it aside.
Prepare the Salad
- In the same wok, add half of the peanuts and warm them without burning.
- Add the coleslaw mix and warm it gently, ensuring it stays crisp.
- Gradually toss in the boiled potatoes, pumpkin cubes, bean sprouts, snow peas, and sliced cucumber. Warm them through carefully to avoid mashing.
Serve:
- Arrange the mixed vegetables in bowls.
- Slice the boiled eggs and add them to the bowls.
- Generously top each serving with the peanut sauce.
- Garnish with the remaining peanuts, sliced red chilies, and some chopped coriander.
Nutritional Information
- Per serving
- Energy: 515 kcal / 2153 kJ
- Fat: 34 g
- Protein: 19 g
- Carbs: 44 g
