Gado Gado | FoodieAtlas

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

Serve chilled or at room temperature, drizzled generously with peanut sauce and topped with fried shallots and fresh herbs.