Prep 20 mins
Cook 20 mins
A great salad from Africa with Malaysian influence! You may add or change vegetables. You may also use the peanut sauce provided or use your own!
- 1⁄2 green cabbage
- 1 cucumber
- 3 potatoes (boiled in jackets)
- 3 hard-boiled eggs
- 1⁄2 cup bean sprouts (your choice-lentil sprouts are good, or mung)
- 1⁄2 cup green beans
- 1 cup tofu, cut in 1-inch cubes
- 1 medium onion
- 2 tablespoons oil
- 2 teaspoons ground chili powder
- 1 cup coconut milk (or cow milk if you can't find coconut-but coconut milk really makes this sauce!)
- 4 tablespoons ground roasted peanuts
- 1 teaspoon lemon juice
- Skin the potatoes and dice. Parboil green beans and cut in 1" lengths. Slice cabbage in small squares. Bring to boil(don’t overcook),you just want this crisp tender. Fry tofu cubes in hot oil to crisp. Julienne cucumber. Slice eggs into quarters. Place the vegetables decoratively on a large platter. Serve individually with peanut sauce.
- To make Peanut Sauce:.
- Saute chopped onion in oil. Add chile powder, reduce heat; add peanuts and cook for a few minutes, stirring constantly. Bring to boil and add coconut milk and allow to simmer for 5 minutes. Season to taste with salt, sugar and lemon juice. This sauce is preferably served hot during winter and at room temperature during summer.
We recently spent a month in Indonesia and ate local food for three meals a day for almost 30 days, so I think I can say this recipe is an authentic and delicious version of gado gado. I made it pretty much as written -- and had plenty of thumbs-up from the family. Very easy to bring together, and definitely flexible. I used wombok (Chinese cabbage), and cooked the beans and then the cabbage quickly in the microwave. We have a teenager here who is a bit of a wimp when it comes to heat, so I used only 1/2 teaspoon of chile powder in the sauce and he thought that was more than enough. I can tolerate much more heat, but will probably stick to the 1/2 teaspoon of chile in future. For the most part, we found that Indonesia food wasn't all that hot, so I will continue to use that approach. Thanks for posting a great recipe that I will use often -- great way to finish off cabbage in a health way.
This has become our all time favourite. Works well with peanutbutter, too! Many thanks!