Gado Gado
Prep
20 mins
Cook
15 mins
Servings
6
Difficulty
Easy
Making gado gado has become one of my favorite go to meals because it comes together in just 35 minutes and requires minimal cooking skills. This Indonesian vegetable salad is incredibly budget friendly since you're mostly working with affordable fresh produce, and honestly, it's hard to mess up. The real star here is the creamy peanut sauce that ties everything together, and I love that peanuts are packed with protein and healthy fats that keep me satisfied for hours. You simply boil your potatoes, chop up whatever vegetables you have on hand, and toss everything with that incredible sauce. It's the kind of dish that feels special enough for guests but easy enough for a regular weeknight dinner.
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)
Detail level
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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