Gado Gado
Prep
20 mins
Cook
15 mins
Servings
6
Difficulty
Easy
A refreshing Indonesian salad made with mixed vegetables, tofu, and peanut sauce.
Ella x
Ingredients
- 400 gboiled potatoes(diced)
- 200 gcabbage(shredded)
- 300 gcarrots(peeled and grated)
- 400 gcucumber(sliced)
- 200 gtofu(pan-fried)
- 200 mlpeanut sauce(store-bought or homemade)
- 50 gkecap manis(sweet soy sauce)
- 20 gginger(grated)
- 100 mlrice vinegar(used for dressing)
- 20 gsesame seeds(sprinkled)
- 10 gchili sauce(optional)
- 20 mllime juice(squeezed)
- 10 gsalt(to taste)
- 5 gblack pepper(to taste)
Instructions
- 1
Boil the potatoes, carrots, and cabbage in a large pot of salted water until tender. Drain and set aside.
- 2
Pan-fry the tofu until golden brown. Set aside.
- 3
In a blender or food processor, combine the peanut sauce, kecap manis, ginger, and chili sauce (if using). Blend until smooth.
- 4
In a large bowl, combine the cooked vegetables, tofu, and peanut sauce mixture. Toss to combine.
- 5
Add the rice vinegar, lime juice, salt, and black pepper to the bowl. Toss to combine.
- 6
Sprinkle the sesame seeds on top of the salad and toss to combine.
- 7
Serve immediately and enjoy!
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