Crunchy vegetable gado gado salad

Crunchy vegetable gado gado salad

By
From
Dinner Like A Boss
Serves
4 people
Prep
20 mins
Cooking time
20 mins
Photographer
Benito Martin

Gado gado is an all-time favourite Indonesian dish with many families. A salad with crunchy carrots and cucumbers is simply delicious with the peanut sauce drizzled over. If you like a spicy sauce, add the chilli; otherwise, leave it out.

Ingredients

Quantity Ingredient

Gado gado sauce

Quantity Ingredient
1 lime
2 teaspoons vegetable oil
1 small garlic clove, crushed
170ml tinned coconut milk
70g peanut butter
2 teaspoons soy sauce
1 red chilli, seeded and finely chopped, optional
20g peanuts, roughly chopped

Vegetable salad

Quantity Ingredient
8 small waxy potatoes, halved
150g green beans, ends trimmed, halved
4 eggs
1-2 tablespoons vegetable oil
200g firm tofu, cut into triangles, optional
2 lebanese cucumber, thickly sliced
2 firm, ripe tomatoes, cut into wedges
2 medium carrots, peeled, halved and cut into thin matchsticks
1 large handful bean sprouts, ends trimmed

Method

  1. For the gado gado sauce, finely grate the zest from half the lime, then squeeze the juice from the same half. Cut the remaining half into wedges.
  2. Heat the oil in a small saucepan over a medium–low heat. Cook the garlic for 30 seconds, then add the coconut milk, lime zest and peanut butter and stir until combined. Simmer for 2–3 minutes until heated through. Remove the pan from the heat and stir in the soy sauce, chilli (if using) and 2 teaspoons of the lime juice. Set aside. The sauce can be served hot or cold – it is best served cold with this salad.
  3. For the vegetable salad, put the potatoes in a medium saucepan of salted water and bring to the boil. Next, bring a small saucepan of water to the boil. Simmer the potatoes for 15 minutes, adding the green beans for the final 2–3 minutes, until the beans and potatoes are tender. Drain the beans and potatoes and refresh under cold water. Cut the potatoes into thin wedges.
  4. Meanwhile, boil the eggs in the small saucepan of water for 7 minutes. Drain and refresh under cold water. Peel, then cut into wedges.
  5. If you are using the tofu, heat 1 tablespoon of the oil in a large frying pan over a medium heat and fry the tofu for 2–3 minutes on each side, until lightly golden. Drain on paper towel.
  6. Heat the remaining tablespoon of oil in the pan, add the potatoes and fry for 2–3 minutes until golden. Drain on paper towel.
  7. To serve, arrange the potatoes, beans, cucumber, tomato, carrot, tofu and eggs on a platter. Stir the chopped peanuts through the gado gado sauce, then drizzle the sauce over the salad or serve it separately on the side. Scatter over the bean sprouts and serve.
Tags:
Family food
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