Gado-Gado - Indonesian Vegetable Salad

Prep Time: 30min
Cook Time: 20min
Total Time: 50min

A traditional Indonesian vegetable salad with peanut sauce - fresh, healthy and full of exotic flavors.

Ingredients

  • 300g green beans
  • Salt
  • 600g small potatoes
  • 2 eggs (size M)
  • 100g mung bean sprouts
  • 2 carrots
  • 1/2 cucumber
  • 2 spring onions
  • 2 garlic cloves
  • 1 red chili
  • 1 lime
  • 1 bunch coriander
  • 1 tbsp peanut oil
  • 2 tbsp soy sauce
  • 3 tbsp peanut butter
  • 5 tbsp coconut milk
  • Pepper
  • 40g roasted peanuts

Instructions

  1. Wash and trim beans, cook in a pot with lightly salted water for about 10 minutes. Drain and briefly place in ice water to keep them green. Transfer to a strainer and drain.

  2. Fill pot again with water and salt. Wash potatoes and cook in the pot for about 15 minutes until tender, then let cool slightly and halve. Hard-boil eggs, peel and halve.

  3. Rinse sprouts in a strainer and drain. Wash, peel and trim carrots, shred into strips. Wash cucumber and cut into long sticks. Wash, trim and cut spring onions into fine rings. Peel and chop garlic. Wash, trim and finely chop chili. Squeeze lime. Rinse coriander, shake dry and chop.

  4. Fry garlic and chili in hot peanut oil in a pan for 2-3 minutes. Turn off heat. Stir in soy sauce, peanut butter, coconut milk and lime juice. Season peanut sauce with salt and pepper. Roughly chop peanut kernels.

  5. Arrange the ingredients in 4 bowls. Distribute peanut sauce on top. Sprinkle Gado-Gado with spring onion rings, chopped coriander and chopped peanuts and serve.

Nutritional Information

  • Preparation time: 50 minutes
  • Per serving: 465 kcal
  • Nutrients: 22g fat, 36g carbohydrates, 17g protein

Tips

  • The ice water bath keeps the beans crispy and green
  • The peanut sauce can be prepared in advance
  • Vary with different seasonal vegetables
  • Traditionally Gado-Gado is served lukewarm