Gado Gado: Indonesian Salad
This is a weird but yummy dish.
- Ready In:
- 8 cups water
- 1 teaspoon salt
- 4 cups green cabbage or 4 cups Chinese cabbage, coarsely chopped
- 3 1⁄2 cups bean sprouts
- 3 cups green beans, cut (or canned)
- 2 medium potatoes
- 3 eggs, hard boiled
- 1⁄2 English cucumber (long cucumber)
- 1 2⁄3 cups peanut sauce
- Bring the water to a boil; add salt, cabbage, bean sprouts, and green beans.
- Boil vegetables for 5 minutes; drain.
- Boil potatoes in a separate pot until tender then peel them.
- Cut potatoes, eggs and cucumber into slices.
- Heat peanut sauce on low heat.
- Arrange the green vegetables on a very large platter.
- Cover them with the sliced potatoes, eggs and cucumbers.
- Pour the peanut sauce over the entire platter and serve.
- Serving Ideas : Serve with white rice and a meat dish.
- NOTES : The peanut sauce may be made by hand or bought.
- We put the Gado Gado in a large casserole dish.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
My husband and I lived in Malaysia for 4 years and became WELL acquainted with the local food. We loved Gado-Gado which is Indonesian but the Malay love it also and it is seen on many restaurant menus throughout the country. Southeast Asians normally peel their cucumbers but since we hae returned to living in the states I DON'T, not only because of the nutrient value, but also it adds color to the salad. I also add shredded carrots to the salad for the same reason but keep the rest of the veggies most like how it was served in Malaysia and Indonesia. <3 The secret to having the BEST Gado-Gado is the fresh peanut sauce that is used as the dressing. If making it fresh isn't your thing, try using Bangkok Padang Peanut Sauce found in your local Safeway store in the Ethic region. It's the most like the Indonesian/Malay sauce served with this salad. MOST recipes in Malaysia include Tofu cut into small cubes, dusted in cornstarch and fried up in a wok and then added on top of the salad just before serving. It's wonderful!! Thanks for this recipe Carol H!Reply
I brought a big pot of water to the boil, and dealt with all the veggies seperately, dropping them in, bringing them back to the boil and then cooking for a minute or two before removing them with a slotted spoon. I also cut a carrot into "flowers". I served the sauce seperately, so a very health concious friend could use it or not! We had pork satay, and I used the sauce from that for both dishes.5Reply