Gado Gado Salad

Name: Gado Gado Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: European
Ingredients: 250g Potatoes, peeled and cut into cubes; 2 carrots julienned or ribboned with a peeler; 200g Green Beans, trimmed; 7 Radishes sliced thin; 2 Hard-boiled eggs, peeled; 2 Small cucumbers sliced; 1/8 Red cabbage shredded; 1/8 Green cabbage shredded; 150g Firm tofu - I used smoked; GARNISH: Handful spring onions chopped into rounds, Handful unsalted roasted peanuts roughly chopped, Toasted sesame seeds; PEANUT SAUCE 2 tbsp Oil; 1 Onion chopped fine; 4 Garlic cloves, finely chopped; 4 red chillis, finely chopped; 1/2 tsp Shrimp paste; 2 tbsp Soya sauce; 250g Crunchy peanut butter; 400ml Coconut milk; 1 tsp Salt; 1/2 tsp Pepper; 2 tbsp Kecap Manis (or 1 tbsp soya mixed with 1/4 tsp honey); 1 tbsp Ketchup

by Zarina August 23, 2021

August 23, 2021

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I’m a firm believer that peanut sauce makes everything better! Especially poured on top of a delicious platter like this… smoked tofu, potatoes, loads of colourful crunchy raw and gently cooked veggies and of course, jammy eggs. One of the easiest mid-week salads to pre-prepare and serve up family-style.

The peanut sauce truly is the star of the show here, takes a bit of time and effort to make, but it’s worth it as it’s so scrumptious. This may be called a ‘salad’, but it is definitely a one-dish meal for the whole family to enjoy!

Gado Gado Salad

Serves: 4 Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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Ingredients

250g Potatoes, peeled and cut into cubes

2 carrots julienned or ribboned with a peeler

200g Green Beans, trimmed

7 Radishes sliced thin

2 Hard-boiled eggs, peeled

2 Small cucumbers sliced

1/8 Red cabbage shredded

1/8 Green cabbage shredded

150g Firm tofu - I used smoked

GARNISH: Handful spring onions chopped into rounds, Handful unsalted roasted peanuts roughly chopped, Toasted sesame seeds

PEANUT SAUCE 2 tbsp Oil

1 Onion chopped fine

4 Garlic cloves, finely chopped

4 red chillis, finely chopped

1/2 tsp Shrimp paste

2 tbsp Soya sauce

250g Crunchy peanut butter

400ml Coconut milk

1 tsp Salt

1/2 tsp Pepper

2 tbsp Kecap Manis (or 1 tbsp soya mixed with 1/4 tsp honey)

1 tbsp Ketchup

Instructions

Place the cut potatoes in a saucepan filled with cold water and bring to a boil, reduce heat, simmer for 5 minutes until tender, drain and cool.

Blanch or steam the green beans for a couple of minutes until tender, cool

For the peanut sauce, heat the oil in a saucepan over low heat, add the garlic and onion, sauté until soft

Add the red chilli and shrimp paste and continue to cook

Remove the pan from the heat and mix in the peanut butter, then place the pan back on the heat and slowly add the coconut milk whisking to incorporate, increase the heat to medium and bring to a boil while stirring constantly

Reduce the heat, add the kecap manis, soya sauce, salt, pepper and ketchup and mix well, set aside to cool

In a serving platter, arrange the potatoes, carrots, green beans, radishes, eggs, cucumber, cabbage and tofu

Drizzle the peanut sauce over the salad, garnish with spring onions, chopped roasted peanuts and toasted sesame seeds

**If using healthy peanut butter with less sugar, you may need to add 1 tbsp Brown sugar. You can taste and adjust to your liking**

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Gado Gado Salad

Gado Gado Salad

Ingredients

Instructions

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