Making Gado Gado always feels like creating a vibrant masterpiece in a bowl. This Indonesian salad combines crisp vegetables, boiled eggs, tofu, and a rich, creamy peanut sauce that ties everything together beautifully. It’s wholesome, colorful, and perfectly balanced refreshing enough for warm days yet hearty enough to satisfy any craving for a light but fulfilling meal.
Gado Gado salad recipe
Difficulty: Easy2-4
servings15
minutes15
minutes400–450
kcalTry this easy Gado Gado salad recipe with fresh veggies, tofu or tempeh, eggs, and a side of peanut sauce. Healthy, hearty, and full of flavor!
Ingredients
2 medium potatoes, peeled and cubed
1 cup green beans, trimmed
2 cups bean sprouts
2 cups baby spinach or blanched cabbage
1 cucumber, sliced
2 hard-boiled eggs, halved
200g tempeh or firm tofu, sliced
Vegetable oil, for frying
Optional: prawn crackers (krupuk), chopped roasted peanuts, fresh lime wedges
Directions
- Boil the potatoes: Place the cubed potatoes in a pot of salted water. Bring to a boil and cook for 8–10 minutes until fork-tender. Drain and set aside.
- Blanch the vegetables: In a pot of boiling water, blanch the green beans for about 2 minutes until crisp-tender. Remove and rinse under cold water. Repeat the process for the bean sprouts (30 seconds to 1 minute), then drain. If using spinach or cabbage, blanch briefly until just wilted, then drain and set aside.
- Prepare the tofu or tempeh: Heat about 1–2 tablespoons of oil in a skillet over medium-high heat. Fry sliced tempeh or tofu until golden brown and crisp on both sides, about 2–3 minutes per side. Drain on paper towels.
- Arrange the salad: On a large platter or individual plates, arrange the spinach/cabbage, bean sprouts, green beans, cucumber slices, boiled potatoes, and halved eggs. Top with fried tempeh or tofu. Garnish with prawn crackers, chopped peanuts, and lime wedges if using.
- Serve: Serve immediately with a side of peanut sauce (homemade or store-bought) for dipping or drizzling.
Nutrition Information
- Calories: ~400–450 kcal
- Protein: ~18–22g (from eggs, tempeh/tofu)
- Fat: ~18g
- Carbohydrates: ~40–45g
- Fiber: ~6g
- Cholesterol: ~190mg (with eggs)
Expert Tips and Variations
You can swap tofu with tempeh or grilled chicken for extra protein, and use almond or cashew butter instead of peanut butter for a milder flavor. Add a splash of coconut milk to the dressing for creaminess or a bit of chili for heat. Avoid overcooking the vegetables they should stay crisp for the best texture and freshness.
How to Store and Reheat Gado Gado Salad
Store the salad and peanut sauce separately in airtight containers in the fridge for up to 3 days. Reheat the sauce gently in the microwave or on the stove, then drizzle it over the fresh vegetables before serving.
Things People Ask
Is Gado Gado healthy?
Yes! Gado Gado is packed with fresh vegetables, plant-based protein (like tofu or tempeh), and healthy fats from the peanut sauce. It’s nutritious, filling, and balanced.
What’s the difference between satay and Gado Gado?
Satay refers to skewered grilled meat usually served with peanut sauce, while Gado Gado is a mixed vegetable salad topped with peanut sauce – no skewers or grilling involved!
What vegetables can I use in Gado Gado?
Common choices include boiled potatoes, green beans, bean sprouts, cabbage, spinach, carrots, and cucumbers – but feel free to mix in whatever veggies you like.
What does “Gado Gado” mean?
“Gado Gado” means “mix-mix” in Indonesian, which reflects the dish’s nature of mixing various vegetables and ingredients together in one bowl.
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