Gado Gado salad is the signature salad of Indonesia and gluten free cooks know how to make it gluten free. There is no better way to expand your culinary taste buds than exploring cuisines from around the world and this Indonesian salad is a feast for the senses. A combination of fresh and cooked vegetables served with a delicious Peanut Sauce Dressing.
The recipe made its’ way into my collection of ethnic specialties but it isn't an everyday salad. You can simplify it by using less ingredients but making the complete salad is definitely worth the effort.
Ingredients
Don't be intimidated by the long list of ingredients, many of them may already be in your fridge. Cooking the eggs and potatoes a day or two in advance, and even the salad dressing, all help to decrease the number of steps when you actually prepare this salad.
Salad
- red potatoes
- cauliflower florets
- carrots
- green beans
- green cabbage
- jicama sticks
- bean sprouts
- firm tofu
- cherry tomatoes
- eggs
- onions
Peanut Sauce Dressing
- coconut milk
- peanut butter
- garlic clove
- GF kecap manis - A sweet Indonesian soy sauce.
- lemon juice
- brown sugar
- lemon zest
- red pepper flakes
- Indonesian shrimp chips
See recipe card for exact amounts.
Kecap Manis Substitute
Substitute kecap manis with 4 parts gluten free soy sauce and 1 part brown sugar. For this recipe use 3 tablespoons of gluten free soy sauce and 2 ½ teaspoons of brown sugar. In other recipes substitute the full amount of kecap manis called for with gluten free soy sauce. Then add about one quarter that amount of brown sugar to it.
My recipe for a more authentic version of homemade gluten free kecap manis includes palm sugar, star anise, garlic and lemon. This substitute won’t have the subtle hints of licorice and lemon but you’ll have a taste that might just inspire you to go buy star anise for a more authentic version of this recipe.
Substitutions and Variations of Gado Gado
Gado Gado literally means mix mix. As with any salad the ingredients are just a guide so mix it up any way you like. Vary the ingredients, cooked or raw, cut the vegetables in the size you prefer and use any amounts.
This salad can be presented as a layered salad or more likely tossed right at your table in Indonesia. For entertaining I love the presentation of a composed salad. The colourful ingredients can each be seen on a large tray making it ideal for the centerpiece of an Indonesian feast. Adventurous cooks might make this to take to a potluck just so they can enjoy it with friends.
A Travel Tale from Bali
From time to time I write a guest post for my friend Sue over at Travel Tales of Life. I wrote this article about our trip to Bali long ago, Indonesian Chicken Satay Recipe from Bali.
Gluten Free Gado Gado Salad
Ingredients
SALAD
- 8 oz red potatoes
- 2 cups cauliflower florets
- 2 carrots, julienned
- 4 oz green beans, trimmed and cut in half
- 2 cups shredded green cabbage
- 1 cup jicama sticks
- 1 cup bean sprouts
- 1 cup firm tofu cut in cubes
- 12 cherry tomatoes
- 2 hard cooked eggs, sliced
- 2 green onions, sliced
PEANUT SAUCE DRESSING
- 1 cup coconut milk
- ⅓ cup peanut butter
- 1 large garlic clove, minced
- 3 tablespoon GF kecap manis (sweet Indonesian soy sauce)
- 3 tablespoon lemon juice
- 2 tablespoon water
- 2 tablespoon brown sugar
- ½ teaspoon lemon zest
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
GARNISH
- Indonesian shrimp chips
Instructions
SALAD
- Put potatoes in medium saucepan and bring to a boil. Simmer covered for 15-20 minutes depending on the size of the potatoes. Cool and peel the skins off. Slice to desired thickness.
- In another saucepan steam or boil vegetables one at a time using the same water. As they are cooked remove them with the steamer handle or a slotted spoon. Rinse each vegetable under cold water to stop the cooking process then place on a towel to dry. Add more water as needed.
- Cauliflower – 8-10 minutes
- Carrots – 6-8 minutes
- Green beans – 5-7 minutes
- Cabbage – 3-5 minutes
- Once vegetables are cooked and cooled arrange all salad ingredients on a platter or layer in a large glass bowl. Refrigerate if not serving within one hour. Allow vegetables to come to room temperature before serving.
- Sprinkle with chopped green onion and shrimp chips. Serve Peanut Sauce Dressing on the side.
PEANUT SAUCE DRESSING
- Combine all ingredients in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer, stirring frequently until slightly thickened, about 10 minutes. Serve warm.
Nutrition
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Steshni Corea
Amazing i love the peanut sauce!
Cinde Little
Me too Steshni, I never turn down peanut sauce. I categorize this recipe as Worth the Effort. I love variety there's lots here. Enjoy!
Annette
This looks amazing, I can't wait to try it!
Cinde Little
Thanks Annette, I can't wait to hear or see what your Gado Gado looked like. I absolutely love it but haven't made it for a long time. I'll be sure to make it again soon, I'm happy to have many ways to enjoy peanut sauce.