Indonesian Vegetable Salad with Spicy Peanut Sauce (Gado Gado)

  • Yield: 4 servings


Water and ice
1cup (1-inch pieces) green beans
2 carrots, peeled and sliced 1/2-inch thick
1large potato, peeled and diced into 1/2-inch cubes
1cup shredded green cabbage
1cup bean sprouts
1cup diced tofu (1/2-inch cubes)
4 to 5large romaine lettuce leaves
1 cucumber, peeled, halved, seeded and sliced
2 ripe tomatoes, cut into wedges
2 hard-boiled eggs, peeled and cut into wedges
Peanut Sauce:
1cup peanut butter, creamy or chunky
1/2cup water or coconut milk
3tablespoons soy sauce
1tablespoon sugar
1tablespoon sambal oelek*
2tablespoons lime juice


  1. To make salad: Bring a large pot of water to a boil. Have a large bowl of ice water nearby so you can shock or cool down vegetables after parboiling.
  2. Place green beans in boiling water for 2 minutes. Remove with a slotted spoon and place in ice water to cool and preserve their bright green color.
  3. Add carrots and potatoes to boiling water and cook 5 minutes until tender. Remove with a slotted spoon and place in ice water to cool.
  4. Place cabbage, sprouts and tofu in boiling water 20 seconds just to soften and remove with a slotted spoon to ice water.
  5. Drain all blanched or parboiled vegetables and tofu in a colander and set aside.
  6. Place romaine leaves on a large platter. Pile blanched vegetables and tofu over romaine and garnish with cucumber slices, tomato and hard-boiled egg wedges. Set aside at room temperature while you make sauce.
  7. To make sauce: Blend all ingredients together in a blender or a food processor until creamy. Drizzle peanut sauce over salad just before serving salad.
 Note: Sambal oelek is a spicy chili paste found in Asian grocery stores. You can substitute Tabasco sauce or siraccha.

Nutritional Info *per serving

  • Calories 561
  • Fat 37g
  • Saturated Fat 8g
  • Cholesterol 106mg
  • Sodium 1444mg
  • Carbohydrate 40g
  • Fiber 9g
  • Sugars 18g
  • Protein 27g