Gado-Gado is a salad from Indonesia, made with a variety of vegetables and dressed with an incredibly rich peanut sauce. The paring of vegetables with the sauce is nothing less than remarkable.

A rich Indonesian salad with incredible flavors.
Recipe type: Salads
Cuisine: Indonesian
Serves: 12
Gado-Gado Salad
  • 12 hard-cooked eggs
  • 1 1/2 pounds green beans, blanched
  • 1 1/2 pounds sweet potatoes, roasted
  • 12 ounces Romaine or butter lettuce
  • 3 ounces celery or fennel, sliced
  • 2 bell peppers, cut into strips
  • 8 ounces cherry tomatoes
  • 1 cup green onions, chopped
  • Peanut Sauce (below) as needed
Peanut Sauce
  • 3 Tablespoons peanut oil
  • 4 shallots, thinly sliced
  • 3 cloves garlic, sliced
  • 2 jalapeños, minced
  • 3 Tablespoons palm sugar or brown sugar
  • 2 Tablespoons tamarind paste, dissolved in 1/4 cup hot water
  • 1 ounces ginger, grated
  • 1-2 teaspoons Thai red chili paste
  • 1 pound chunky peanut butter
  • 3 Tablespoons ketchup
  • 1 pound coconut milk
  • 2 ounces lemongrass, coarsely chopped
Gado-Gado Salad
  1. To serve family-style, on a large platter, arrange eggs, lettuce and vegetables.
  2. Serve with a side of Peanut Sauce for dipping.
  3. Alternatively, portion onto individual plates.
Peanut Sauce
  1. In a sauté pan, heat oil. Sauté shallots and garlic until shallots begin to caramelize. Stir in jalapeños, cook 1 minute.
  2. Add sugar and tamarind. Cook, stirring, until pan is almost dry.
  3. In a blender, purée ginger, chili paste, peanut butter, ketchup, coconut milk and lemongrass. Add shallot-garlic mixture and pulse until smooth.
  4. Serve in a sauceboat or cup along with salad.


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