Gado gado salad

Fresh and crunchy gado gado is an Indonesian speciality. You can add shredded cooked chicken and quartered hardboiled eggs to this salad if you like.

  • 45 mins cooking
  • Serves 4
  • Print


Gado gado salad
  • 4 carrots (480g), cut into batons
  • 1 potato (200g), chopped coarsely
  • 200 gram (6½ ounces) cauliflower, cut into florets
  • 100 gram (3 ounces) snow peas, trimmed, halved
  • 1 lebanese cucumber (130g), cut into batons
  • 1 1/2 cup (100g) coarsely chopped iceberg lettuce
  • 1 1/2 cup (120g) bean sprouts
  • 1/2 cup coarsely chopped fresh coriander (cilantro)
  • 1/2 cup (70g) roasted unsalted peanuts
  • 2 clove garlic, quartered
  • 4 green onions (scallions), chopped coarsely
  • 1/2 teaspoon light brown sugar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon chilli powder
  • 1 tablespoon lemon juice
  • 3/4 cup (180ml) water
  • 2/3 cup (160ml) light coconut milk


Gado gado salad
  • 1
    Boil, steam or microwave carrot, potato, cauliflower and peas, separately, until just tender; drain. Rinse under cold water; drain.
  • 2
    Meanwhile, make peanut sauce. Using mortar and pestle, grind nuts until crushed finely; transfer to small bowl. Using mortar and pestle, crush garlic and green onion into a coarse paste. Cook garlic mixture in medium lightly oiled frying pan, stirring, 2 minutes. Add remaining ingredients; bring to the boil. Reduce heat; simmer, uncovered, 3 minutes. Add nuts; simmer, uncovered, 5 minutes.
  • 3
    Place carrot, potato, cauliflower and peas in large bowl with cucumber, lettuce, sprouts and coriander; toss gently to combine. Serve salad drizzled with peanut sauce.

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