You are here: Home » Recipes » Indonesian Vegetable Salad with Spicy Peanut Sauce (Gado Gado) Indonesian Vegetable Salad with Spicy Peanut Sauce (Gado Gado) Recipe by Relish ContributorKitchen Tested Yield 4 servings Fresh vegetables take a quick dip in boiling water and are then served with a creamy peanut sauce. PrintEmail Ingredients Salad: Water and ice1 cup (1-inch pieces) green beans2 carrots, peeled and sliced 1/2-inch thick1 large potato, peeled and diced into 1/2-inch cubes1 cup shredded green cabbage1 cup bean sprouts1 cup diced tofu (1/2-inch cubes)4 to 5 large romaine lettuce leaves1 cucumber, peeled, halved, seeded and sliced2 ripe tomatoes, cut into wedges2 hard-boiled eggs, peeled and cut into wedgesPeanut Sauce:1 cup peanut butter, creamy or chunky1/2 cup water or coconut milk3 tablespoons soy sauce1 tablespoon sugar1 tablespoon sambal oelek*2 tablespoons lime juice Instructions 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. 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. 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. Place cabbage, sprouts and tofu in boiling water 20 seconds just to soften and remove with a slotted spoon to ice water. Drain all blanched or parboiled vegetables and tofu in a colander and set aside. 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. 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.