Best Gado Gado Indonesian Vegetable Salad Recipes

Gado Gado (Mixed Vegetable Salad With Indonesian Peanut Sauce) image

Provided by Patricia Tanumihardja

Yield 4-6 servings

Number Of Ingredients 11

8 oz (225 g) yellow potatoes
3 cups (300 g) shredded green cabbage
3 cups (90 g) baby spinach
2 cups (200 g) bean sprouts
5 oz (300 g) green beans, cut into 2-in (5-cm) lengths
1 small seedless cucumber cut into half-moons
2 large hard-boiled eggs, sliced into wedges
8 oz (225 g) tempeh, store-bought tofu puffs, or baked tofu, cut into 2-in cubes
1 cup (250 ml) Saus Kacang (Indonesian Peanut Sauce)
Vegetable chips or straws, for garnish
Fried shallots, for garnish

Steps:

Cook the potatoes in boiling salted water for 20 to 25 minutes, until fork-tender. Peel and cut into 2-inch (5-cm) cubes.
Prepare a bowl or tub of ice water. Blanch the cabbage for 1 to 2 minutes, until translucent and wilted, and transfer to the ice bath. When cool, drain on kitchen towels. Set aside. Repeat with the spinach (30 seconds to 1 minute), bean sprouts (30 seconds to 1 minute) and green beans (3 to 4 minutes).
Arrange the vegetables, eggs and tofu or tempeh on a large platter. Serve with a bowl of Indonesian Peanut Sauce, with the vegetable chips and fried shallots on small plates alongside. Each diner should pick and choose an assortment of ingredients to put on their plate. Drizzle 2 to 3 tablespoons of peanut sauce over the vegetables and top with vegetable chips and fried shallots. Stir everything together and enjoy!

Indonesian Vegetable Salad With Peanut Sauce (Gado-Gado) image

Provided by Ex-Pat Mama

Categories Indonesian

Time 40m

Yield 10 serving(s)

Number Of Ingredients 14

2 garlic cloves
2 shallots
2 chili peppers (or to taste)
1 teaspoon salt
2 tablespoons palm sugar (or brown sugar)
250 g roasted peanuts
2 teaspoons water
250 ml coconut milk
350 g cucumbers, sliced thin
400 g carrots, cut into matchsticks and steamed
200 g long beans, cut finger-length and steamed
300 g bean sprouts, blanched
350 g potatoes, peeled, cubed and steamed
4 eggs, hardboiled and diced

Steps:

Prepare the dressing: In a blender or food processor, blend the first 6 ingredients (garlic to roasted peanuts) until smooth. Add the water and coconut milk, blend again until smooth. Bring to a boil, lower heat and simmer 10 minutes. Allow to cool before using.
Prepare the salad: Combine all the remaining ingredients (cucumber to eggs) in a large bowl. Pour the dressing over and serve.
If you like, the salad ingredients can be set out separately rather than mixed altogether. The dressing can be served in individual bowls rather than poured over all.

Nutrition Facts : Calories 309.4, Fat 20.1, SaturatedFat 7.2, Cholesterol 74.4, Sodium 502.3, Carbohydrate 25.1, Fiber 4.8, Sugar 8.1, Protein 12.1

GADO GADO (INDONESIAN VEGETABLE SALAD) image

Yield 6 servings

Number Of Ingredients 22

Vegetables:
6 small red-skinned potatoes
1/2 lb. green beans, cut in 1" lengths
2 carrots, julienned in 1" pieces
1/2 cabbage, finely shredded
4 hard-boiled eggs, cut in quarters
3 tomatoes
1 cucumber
1 cup beansprouts
1/2 packet extra-firm tofu
1 large onion
2 tablespoons oil
Peanut Sauce:
1 tablespoon oil
1 clove garlic, finely chopped
4 tablespoons peanut butter
1 tablespoon sugar
1 cup chicken stock
2 teaspoons sesame oil
1 tablespoon soy
2 tablespoons balsamic vinegar
Tabasco to taste

Steps:

Prepare all vegetables separately, using a pot of boiling salted water and removing vegetables with a slotted spoon. Boil potatoes in their skins and slice. Blanch green beans for about 4 minutes. Blanch carrots for 2 minutes. Put cabbage in water, bring to a boil and drain immediately. Cut tofu into 1" squares and fry in oil until crispy. Thinly slice onion and fry in oil until golden. Cut tomatoes and cucumbers into wedges. Make a bed of cabbage on a large platter, mound beansprouts in the center and arrange all other vegetables, eggs and tofu in a decorative manner. Pour peanut sauce over and sprinkle with onions. Peanut Sauce: Heat oil in a small pot and saute garlic briefly. Stir in peanut butter, sugar and whisk in chicken stock. Add sesame oil, soy, vinegar and Tabasco to taste.