Gado gado salad (vegetables with peanut sauce)

Embark on a culinary journey to Indonesia as we dive into the delicious world of Gado gado salad (vegetables with peanut sauce). A delightful amalgamation of fresh veggies, paired with an aromatic peanut dressing, this salad isn’t just about satisfying your taste buds but also about nourishing your body. AH7 brings you the authentic recipe, tweaked slightly for our health-focused readers.

Ingredients for Gado gado salad (vegetables with peanut sauce):

• Mixed vegetables (cabbage, green beans, spinach): 2 cups (approx. 475 grams)
• Firm tofu (cubed): 1 cup (225 grams)
• Boiled eggs: 2
• Bean sprouts: 1/2 cup (approx. 115 grams)
• Potatoes (boiled and cubed): 2 medium
• Cucumbers (sliced): 1 medium
• Peanut butter (smooth): 1/2 cup (120 ml)
• Lime juice: 2 tablespoons (30 ml)
• Soy sauce: 1 tablespoon (15 ml)
• Brown sugar: 2 teaspoons
• Garlic (minced): 2 cloves
• Chilli (optional, finely chopped): 1
• Water: 1/4 cup (60 ml)
• Salt: to taste

Preparation and Cooking Time:

• Preparation: 20 minutes
• Cooking: 15 minutes
• Total: 35 minutes

Serves 4

Nutritional Facts per serving:

• Calories: 290
• Carbohydrates: 32g
• Protein: 14g
• Fat: 12g
• Fiber: 7g
• Sugars: 9g

how to make the Gado gado salad (vegetables with peanut sauce)

1. Begin by blanching the mixed vegetables in boiling water for 3 minutes.
2. Refresh the veggies under cold water and drain well.
3. In a skillet, lightly fry the tofu cubes until they’re golden brown on all sides.
4. For the peanut sauce, combine peanut butter, lime juice, soy sauce, brown sugar, minced garlic, and chilli in a blender.
5. Slowly add water to reach a smooth, pourable consistency.
6. Taste and adjust seasoning with salt or more lime juice as needed.
7. Arrange the vegetables, tofu, boiled eggs, bean sprouts, potatoes, and cucumber slices on individual plates or a large serving platter.
8. Drizzle generously with the peanut sauce, ensuring each portion is well-coated.

Tips:

1. Use fresh vegetables for maximum crunch and flavor in your Gado gado salad.
2. If you have a nut allergy, consider using tahini or sunflower seed butter as an alternative to peanut butter.
3. The tofu can be marinated in a mix of soy sauce and garlic for extra flavor before frying.

Serving Suggestions:

• Gado gado salad (vegetables with peanut sauce) is traditionally served at room temperature.
• Complement this dish with a side of steamed jasmine rice or Indonesian yellow rice for a fulfilling meal.
• A sprinkle of fried shallots or crushed peanuts can add an extra crunch and taste dimension.