Indonesia | Salads | Summer

Gado Gado

Gado Gado

(Indonesian vegetable salad with peanut sauce)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Romaine lettuce shredded 2 cups
Mung beans 1 cup
Carrots peeled, sliced in rounds 2 each
Green beans cut into 2" lengths 1 cup
Potato peeled, cubed 2 each
 
Cucumbers peeled, halved lengthwise, seeds removed, cut into half moons 1 each
Tomatoes cut into wedges 2-3 each
Eggs hard boiled, sliced 2-3 each
Krupuk (shrimp crackers) (opt.) 10-12 each
     
Sambal kacang (peanut sauce)   1 recipe

METHOD

Basic Steps:  Blanch → Layer → Sauce over
  1. Lay the outer whole leaves of the Romaine lettuce on a large platter to form a base. Spread the shredded lettuce over the base.
  2. Bring a large pot of salted water to a boil. Have another large pot of cold water close by. Add the sprouts and let boil 10-15 seconds. Remove from boiling water with a slotted spoon and plunge into the cold water to stop cooking. Drain, squeeze dry and set aside.
  3. Add the carrots to the boiling water and cook just long enough to soften a bit, 2-3 minutes. Do not overcook! Strain, shock in cold water and drain. Repeat process with green beans and then the potatoes.
  4. Layer blanched, well drained vegetables over the shredded lettuce. Garnish platter with the cucumbers, tomatoes, egg and krupuk. Pour peanut sauce over the vegetables and serve.

VARIATIONS

  • The vegetables listed above are those most commonly used for gado gado, but you can use whatever you like. Other common additions: cauliflower; snow peas; spinach or other greens; fried, cubed tofu or tempeh.
  • The firmer vegetables are usually blanched or steamed, but they can also be served raw.
  • Garnish with sesame seeds or fried onions if you like.
  • The vegetables can be all mixed together or served in separate little piles like a vegetable platter. The sauce can likewise be poured over all, mixed in or served in a bowl on the side for individual diners to dip into as they like.
  • This salad is usually served cold or at room temperature, but it is sometimes heated a little in an oven before serving.

NOTES

  • Gado gado is a very popular salad throughout Indonesia with many regional variations. It is an excellent addition to a buffet.
  • A very similar salad called pasembor is served in Malaysia. It usually includes shredded turnip and either fish or shrimp fritters.