Gado Gado Salad
Gado Gado is the signature salad of Indonesia served with a peanut dressing using kecap manis, it will expand your culinary taste buds.
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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.