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Indonesian Gado-Gado Salad

Cooking Method
Difficulty Intermediate
Prep Time: 15 mins Total Time: 15 mins
Servings 2
Best Season Suitable throughout the year

Gado Gado (meaning “mix-mix”) is most probably the most interesting and unusual salad that I’ve ever had! And I have to admit it: the dressing makes it all! I simply love Indonesian dishes due to their abundance in peanut butter, sweet soy sauce and coconut milk.

This salad has so many veggies and sources of protein (tofu, green beans, sprouts and egg and even peanut butter) and it is so consistent that I can be a perfect and nutritious dish even for non-vegetarians!

    For the salad
  • 100 grams toasted tofu, cut into pieces
  • 2 medium sized boiled potatoes (cut into cubes)
  • 2 eggs, hard boiled (cut into 4)
  • 100 grams green beans
  • 300 grams Chinese cabbage (finely chopped)
  • 1 cucumber (sliced)
  • 100 grams bean sprouts
  • 0.5 carrot (shredded)
  • For the dressing
  • 25 grams peanut butter
  • 2 tablespoons kecap manis or sweet soy sauce
  • 1 teaspoon fish sauce
  • 1 garlic clove (finely chopped)
  • 1 chilli (finely chopped)
  • 100 milliliters coconut milk
  • a squeeze of lime
  1. Start by making the dressing for the salad. Mix the peanut butter with the soy sauce/kecap manis and fish sauce, then add the coconut milk, garlic, chilli and lime.

  2. Add the vegetables to one plate and bowl and arrange them one by one, then pour the dressing over them.

  3. Mix everything together and enjoy!