Indonesian Vegetable Salad with Spicy Peanut Sauce (Gado Gado)

Kitchen Tested
  • Yield 4 servings

Fresh vegetables take a quick dip in boiling water and are then served with a creamy peanut sauce.


Water and ice
1 cup (1-inch pieces) green beans
2 carrots, peeled and sliced 1/2-inch thick
1 large potato, peeled and diced into 1/2-inch cubes
1 cup shredded green cabbage
1 cup bean sprouts
1 cup diced tofu (1/2-inch cubes)
4 to 5 large 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:
1 cup peanut butter, creamy or chunky
1/2 cup water or coconut milk
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sambal oelek*
2 tablespoons 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.



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