Gado Gado Salad is a vibrant and delicious Indonesian dish that brings together an array of fresh vegetables, protein-rich tofu, and a luscious peanut sauce. This salad is a feast for the eyes and the palate, combining the crunchiness of blanched greens, the heartiness of boiled eggs, and the rich creaminess of the sauce. Its colorful presentation and delightful textures make it an appealing option for lunch or dinner, while also fitting perfectly into a healthy diet.
Why You Will Love This Recipe
You will love Gado Gado salad for its incredible flavor profile that balances sweet, savory, and nutty elements. The ease of preparation is another highlight; with minimal cooking and a few simple steps, you can whip up a satisfying and wholesome meal. This dish is not only packed with nutrients from fresh vegetables but also caters to various dietary lifestyles, making it suitable for vegetarians, vegans (with a few adjustments), and those looking to incorporate more plant-based meals into their diets.
Tips and Tricks
To make your Gado Gado salad even easier and more flavorful, consider these tips:
- Use a food processor for quick peanut sauce preparation. It saves time and ensures a smooth consistency.
- Blanch your vegetables in batches to keep them vibrant and crisp. This also allows you to customize each vegetable’s texture.
- Experiment with different types of greens. While traditional recipes often use bean sprouts and cabbage, feel free to add kale or spinach for a nutrient boost.
- Toast your peanuts before adding them to the sauce for an added depth of flavor.
Make Ahead Tips
Gado Gado is a fantastic make-ahead meal! You can prepare the peanut sauce a day in advance and store it in an airtight container in the refrigerator. Similarly, pre-blanch your vegetables and keep them in a sealed container. They’ll stay fresh for up to three days. Boiled eggs can also be made ahead and stored in the fridge. Assemble the salad just before serving to maintain the crunchiness of the veggies.
Recipe Variations
Feel free to customize your Gado Gado salad with these variations:
- Swap out tofu for tempeh for a nuttier flavor and firmer texture.
- Try different vegetables like sweet potatoes, cucumber, or carrots for a unique twist.
- Add a spicy kick by incorporating chili flakes or sambal into your peanut sauce.
- For a non-traditional version, experiment with grains such as quinoa or farro as a base.
How to Serve
To serve your Gado Gado salad, arrange the blanched vegetables on a large platter, creating a colorful and inviting display. Drizzle the peanut sauce generously over the top, and garnish with chopped peanuts, fresh cilantro, or sliced green onions. Serve with lime wedges for an extra zesty kick. Pair it with crispy prawn crackers or steamed rice for a complete meal.
Pairing Suggestions
Gado Gado salad pairs wonderfully with a refreshing drink like iced jasmine tea or coconut water. If you prefer something stronger, a light white wine or a fruity cocktail would complement the dish beautifully. As for dessert, consider serving with mango sticky rice or coconut sorbet to round out the meal.
How to Store
To store leftovers, place any remaining salad components in separate airtight containers in the refrigerator. The peanut sauce can be stored separately for up to five days. Blanched vegetables and boiled eggs should be consumed within three days for optimal freshness. Avoid freezing the salad, as the texture of the vegetables will deteriorate.
Equipment Needed
For this recipe, you’ll need:
- A pot for boiling vegetables and eggs
- A food processor or blender for making the peanut sauce
- A mixing bowl for assembling the salad
- A chopping board and knife for prepping vegetables
- A serving platter for presentation
Dietary Adaptations
To make this Gado Gado salad vegan, simply use maple syrup or agave nectar in place of honey in the peanut sauce. For a nut-free version, substitute the peanut butter with sunflower seed butter. If you have soy allergies, consider using chickpeas or seitan instead of tofu.
Seasonal Adaptations
In spring and summer, use fresh, crisp vegetables like snap peas, radishes, and asparagus. In the fall, consider adding roasted root vegetables such as sweet potatoes or beets for a cozy twist. During winter, incorporate hearty greens like kale or collard greens that can withstand colder temperatures.
Recipe FAQs
Can I substitute the peanut butter? Yes, you can use almond butter, sunflower seed butter, or cashew butter based on your preference.
How long does it take to cook the vegetables? Blanching typically takes 2-3 minutes depending on the vegetable.
What can I use if I don’t have tofu? You could use tempeh, chickpeas, or even grilled chicken for added protein.
Gado Gado Salad
Gado Gado Salad is a vibrant and delicious Indonesian dish that brings together an array of fresh vegetables, protein-rich tofu, and a luscious peanut sauce.
Ingredients
- 200g firm tofu
- 4 cups mixed greens (spinach, cabbage, and bean sprouts)
- 2 boiled eggs
- 1 cup carrots, julienned
- 1 cup cucumbers, sliced
- 1 cup green beans, trimmed
- ½ cup peanuts, roasted
- 2 tbsp sweet soy sauce
- 1 tbsp lime juice
- 2 tbsp peanut butter
- 1 tbsp honey (or maple syrup for vegan option)
- 1 garlic clove, minced
- 1 tsp sambal oelek (optional for heat)
- Salt and pepper to taste
Instructions
- Begin by boiling a pot of water. Blanch the green beans for 2-3 minutes until bright green and tender, then immediately transfer them to ice water to stop cooking.
- In the same pot, add the carrots and cook for another 2 minutes. Drain and cool.
- Meanwhile, prepare the tofu by pressing it to remove excess moisture. Cut into cubes and pan-fry in a non-stick skillet until golden brown on all sides. Set aside.
- In a food processor, combine the peanut butter, sweet soy sauce, lime juice, honey, minced garlic, and sambal oelek (if using). Blend until smooth. Adjust seasoning with salt and pepper.
- To assemble the salad, layer the mixed greens, blanched vegetables, and tofu on a large platter. Slice the boiled eggs in half and arrange them on top.
- Drizzle the peanut sauce generously over the salad and sprinkle with chopped peanuts.
- Serve immediately with lime wedges on the side.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 311Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 93mgSodium: 609mgCarbohydrates: 25gFiber: 5gSugar: 15gProtein: 16g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making Gado Gado salad is not only a culinary adventure but also a delightful way to explore the flavors of Indonesian cuisine. With its fresh ingredients and rich peanut sauce, this dish is sure to become a staple in your home. Whether you enjoy it as a light lunch or a hearty dinner, Gado Gado salad offers a satisfying and nutritious experience that is both easy to prepare and beautiful to serve. Dive into this recipe and bring a taste of Southeast Asia to your table!
