Gado Gado Salad
A vibrant and satisfying Indonesian salad made with fresh vegetables, tofu, and a creamy peanut dressing, perfect for a light lunch or as a side dish.
Ingredients
Salad Ingredients
- 250 g small baby potatoes, cut in half Boil until fork-tender.
- 4 pieces eggs Boil to a soft-boiled consistency.
- 100 g green beans, trimmed Blanch for 3 minutes.
- 200 g firm tofu, sliced into 1 cm pieces Sauté until golden.
- 1 head romaine lettuce, coarsely chopped Base of the salad.
- a small handful radishes, thinly sliced For crunch.
- 1/2 piece cucumber, thinly sliced Add for freshness.
- a handful bean sprouts For crunch.
- a few salted roasted peanuts, roughly crushed For garnish.
Dressing Ingredients
- 2 red chilies Adjust for heat.
- 1 inch fresh ginger, peeled and chopped For flavor.
- 1 large clove garlic, chopped For flavor.
- 4 tablespoons coconut milk For creaminess.
- 80 g crunchy peanut butter For the dressing's base.
- 3 tablespoons kicap manis Sweet soy sauce.
Instructions
Preparation
- Boil the potatoes in salted water for 10–12 minutes, until fork-tender. Drain and cool under cold running water.
- In a separate pan, boil the eggs for about 6 minutes, then cool them in cold water.
- Blanch the green beans for 3 minutes until just tender but still crisp, then rinse with cold water.
- Heat a little oil in a frying pan and cook the tofu slices for a few minutes per side until golden.
Dressing
- Blend the chilies, ginger, and garlic until roughly chopped. Add a small splash of coconut milk if needed to help it mix.
- Transfer the mixture to a bowl, then stir in the remaining coconut milk, peanut butter, and kicap manis until smooth.
Assembly
- Arrange the chopped lettuce on a serving platter. Add the potatoes, tofu, and green beans over the lettuce, then scatter on the radishes, cucumber, and bean sprouts.
- Peel the eggs, cut them into halves or quarters, and place them on top. Spoon some dressing over the salad, serve the rest on the side, and finish with chopped peanuts.
Notes
For individual preferences, serve the dressing separately to allow customization. Great with additional cucumber slices and lime wedges on the side.