Recipe: Gado-Gado Salad
Indonesian gado-gado salad recipes can vary by region but the key ingredient is always its savory peanut satay sauce.
Gado-Gado Salad
1 cup peanut butter or tahini
1–2 tsp. fresh-squeezed lime juice
1 Tbsp. red chili paste
1 cup coconut milk
¼ cup soy sauce
¼ cup brown sugar
Salt, to taste
1 tsp. Kaffir lime peel, optional
1 tsp. lemon grass, optional
1 tsp. ginger, optional
1 tsp. galangal, optional
1–2 qts. shredded green cabbage
½ cup chopped cilantro
¾ cup chopped peanuts
1 cup chopped green beans, blanched
1 cup bean sprouts
1 green onion, chopped
2 Tbsp. finely diced red pepper
1 carrot, chopped or julienned and blanched
1 potato, cooked and chopped
1 lb. baked tofu, crumbled
Cooked seitan strips, optional
Mango slices, optional
Crumbled cauliflower, optional
- Purée the peanut butter or tahini, lime juice, chili paste, coconut milk, soy sauce, brown sugar, salt, and optional lime peel, lemon grass, ginger, and galangal, if using, for the dressing.
- Arrange all the vegetables and the tofu on a plate and put the sauce in a bowl.
- Garnish with cooked seitan strips, mango slices, or crumbled cauliflower, if desired.
Makes 6 side servings
Posted by Jason Baker
