FoodieAtlas Logo
FoodieAtlas Recipes around the World

Gado Gado

Gado Gado
Indonesia
⏱ — min. Serves: —

Ingredients

  • For the Salad:
  • 1/2 head cabbage, shredded
  • 2 cups bean sprouts
  • 2 cups baby spinach or lettuce, torn into bite-sized pieces
  • 1 cup carrots, julienned or shredded
  • 1 cup cucumber, sliced
  • 1 cup firm tofu, cubed and fried
  • 2 hard-boiled eggs, sliced
  • 1/2 cup boiled potatoes, cubed
  • 1/2 cup green beans, trimmed and blanched
  • For the Peanut Sauce:
  • 1 cup roasted peanuts (unsalted), finely ground
  • 1/2 cup coconut milk
  • 3 tablespoons tamarind paste
  • 2 tablespoons palm sugar or brown sugar
  • 2 cloves garlic, minced
  • 2-3 red chilies, minced (adjust to taste)
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • Salt, to taste
  • For Garnish:
  • Fried shallots
  • Fresh cilantro or parsley, chopped
  • Sliced red chilies (optional)

Instructions

Prepare the Peanut Sauce

In a medium saucepan, combine the ground peanuts, coconut milk, tamarind paste, sugar, minced garlic, and minced chilies.

Cook over medium heat, stirring frequently, until the sauce thickens, about 5-7 minutes.

Add soy sauce, lime juice, and salt to taste. Adjust seasoning as needed. Set aside.

Prepare the Salad

In a large mixing bowl, combine the shredded cabbage, bean sprouts, spinach (or lettuce), carrots, cucumber, fried tofu, boiled eggs, potatoes, and green beans.

Assemble the Dish

Arrange the salad mixture on a serving platter or individual plates.

Drizzle generously with the peanut sauce.

Garnish with fried shallots, fresh cilantro or parsley, and sliced red chilies if desired.

Serve

Enjoy your meal!