Gado-Gado (Vegetable Salad with Peanut Sauce)

Name: Gado-Gado (Vegetable Salad with Peanut Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each carrots finely; 2 medium potatoes sliced; 1 cup cabbage shredded; 2 cups mung bean sprouts; 1 tablespoon vegetable oil; 1 cup tofu cut in 1 inch cubes; 1 cup cucumbers sliced; 2 medium tomatoes sliced; 1 each scallions, spring or green onions; 1 tablespoon vegetable oil; 1 each garlic cloves crushed; 1 small onions grated; 1 each green chili peppers finely chopped; 1/2 cup peanut butter crunchy; 1 teaspoon lemon juice or vinegar; 1/2 cup coconut creamed, in; 1/2 cup water; 1 x salt

Servings: persons

2 each carrots finely
2 medium potatoes sliced
1 cup cabbage shredded
2 cups mung bean sprouts
1 tablespoon vegetable oil
1 cup tofu cut in 1 inch cubes
1 cup cucumbers sliced
2 medium tomatoes sliced
1 each scallions, spring or green onions
1 tablespoon vegetable oil
1 each garlic cloves crushed
1 small onions grated
1 each green chili peppers finely chopped
1/2 cup peanut butter crunchy
1 teaspoon lemon juice or vinegar
1/2 cup coconut creamed, in
1/2 cup water
1 x salt

1
Steam or parboil the carrots and potato slices for 5 minutes.
2
Then cook the cabbage, bean sprouts and cucumber for 1 to 2 minutes.
3
Drain the vegetables and leave them to cool.
4
If using tofu, heat 1 tablespoon oil in wok or pan and cook it for 3 to 5 minutes, turning from time to time until it is golden all over.
5
Now arrange the steamed vegetables in layers on flat platter, potatoes, then bean sprouts, carrots and cucumber.
6
Put the tomatoes and tofu on top.
7
For the sauce, heat the oil in a wok or large pan.
8
Stir fry the garlic, onion, and chili for 2 to 3 minutes.
9
Add the peanut butter, lemon juice or vinegar and coconut milk and simmer for 2 to 3 minutes.
10
The sauce should be thick but pourable so add more lemon juice/coconut milk if necessary.
11
To serve, pour the hot sauce over the vegetables and garnish with scallion, onion slices.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 each carrots finely, 2 medium potatoes sliced, 1 cup cabbage shredded, 2 cups mung bean sprouts, and more.

Yes, Gado-Gado (Vegetable Salad with Peanut Sauce) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!