Gado Gado Indonesian Salad - A simple but tasty Indonesian salad with fresh vegetables, tempeh and a full flavoured peanut sauce. This salad is inspired by our recent trip to Bali and is loaded with veggies and quality protein topped of by the luscious peanut sauce. Enjoy as a standalone dish or serve as a nutritious platter for the whole family to enjoy.
Gado Gado means "mix mix" in Indonesia as it is made from a mix of vegetables; which can be raw, steamed or blanched. Commonly served with boiled egg, tempeh, tofu and a peanut sauce; it can also be accompanied by some prawn crackers or rice wrapped in a banana leaf on the side.
On our recent trip to Bali we enjoyed Gado Gado at every place we visited and no one dish was the same. I loved this as variety is the spice of life and you never quite knew what you were going to get!
In Indonesia Gado Gado can vary from region to region and season to season making it the perfect healthy dish to enjoy any time of year.
Below is the Gado Gado that we enjoyed at the cafe Sopa Garden in Ubud. This was a fantastic cafe with friendly staff, great vegetarian food but also had a lovely grassy area with a swing and a play area for Master H to play in. Happy toddler......Happy parents!
Gado Gado has a special place in my heart as it not only reminds me of beautiful Bali but it is also a fantastic dish for using up whatever veggies you have on hand.
Filling and healthy this dish holds its own as a standalone meal or you can make a double portion to enjoyed as a sharing platter for the whole family. Although it is not traditionally served as a platter this can be a fun way to get your kids to enjoy more veggies as they dip them into the oh so good peanut sauce!
If peanuts are not for you or you have a peanut allergy then other nuts can be used instead, almonds can work well.
For other salad recipes you may like to check out my Detox Buddha Bowl with Spicy Chickpeas and Cumin Sauce, Vietnamese Summer Roll Salad with Spicy Peanut Dressing or Roasted Pumpkin, Chickpea & Sundried Tomato Salad with Goats Feta.
I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!
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Have a lovely week!
Hope x
Serves 4
Hope Pearce
A vibrant and tasty Indonesian Inspired Salad with a delicious peanut sauce.
20 minPrep Time
20 minCook Time
40 minTotal Time
Save Recipe5 based on 4 review(s)
Ingredients
- 400 gm / 4 oz new potatoes, halved
- 4 eggs
- 1.5 cup green beans
- 3 medium carrots, cut into matchsticks
- 1 cup red cabbage, finely chopped or shredded
- ½ telegraph cucumber, cut into matchsticks
- ½ cup bean sprouts
- ½ cup radishes, finely sliced
- ¼ cup fresh coriander
- 1 pack of organic Tempeh, cubed (250 gm or 8 oz)
- 2 Tbspn olive oil
- 1 Tbspn tamari or soy sauce
- 1 Tbspn coconut sugar
- 2 tspn freshly grated ginger
- 1 tspn coconut oil for cooking
- ¼ cup peanut butter
- 2 Tbspn lime juice
- 1 Tbpsn tamari or soy sauce
- 1 Tbspn tamarind paste
- 2 tspn fish sauce
- 1-2 Tbspn water to reach desired consistency
- Add 1-2 chilies to peanut sauce for spice, I have kept this recipe chili free so it is child friendly.
- Dress with fresh lime, fresh chili and chopped peanuts
Instructions
- Prepare the tempeh. In a medium bowl mix together the olive oil, tamari or soy sauce, coconut sugar and freshly grated ginger, mix the tempeh through the marinade until evenly coated, cover and set aside.
- Next wash and prep the vegetables. Bring a medium saucepan of salted water to the boil and add the potatoes. Cook for 7 minutes then add the eggs to the saucepan gently with a spoon. Simmer for another 7 minutes. Drain and cover the eggs with cold water. Drain the potatoes. Set aside while prepping the rest of the dish.
- While the potatoes are cooking fill another saucepan with fresh water, bring to the boil and cook the beans for 2-3 minutes until they are just tender. Drain and set aside.
- While the potatoes, eggs and beans are cooking prepare the peanut sauce. Add all of the ingredients apart from the water to the high powered blender and blitz. Add 1-2 Tbspn of water and blitz again to reach desired consistency.
- In a frying pan heat the coconut oil on a medium heat, then add the marinated tempeh and cook for about 5 minutes, turning regularly until golden brown.
- Peel and chop the cooled eggs in half. Arrange all of the salad ingredients into bowls and drizzle the peanut sauce over the top to serve.
- Dress with lime, chili and chopped peanuts if desired.
Notes
*A traditional Gado Gado will have cooked cabbage, I prefer to eat cabbage raw so in this salad it is raw. To cook the cabbage, add to a steamer and steam for 3-5 minutes until soft. *Almonds can replace peanuts in the peanut sauce if you have a peanut allergy. - This will make 4 individual salad bowls or a large platter to serve 4.
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