Gado Gado (Mixed Vegetable Salad With Indonesian Peanut Sauce) Recipe | Epicurious

Name: Gado Gado (Mixed Vegetable Salad With Indonesian Peanut Sauce) Recipe | Epicurious
Ingredients: 8 oz (225 g) yellow potatoes; 3 cups (300 g) shredded green cabbage; 3 cups (90 g) baby spinach; 2 cups (200 g) bean sprouts; 5 oz (300 g) green beans, cut into 2-in (5-cm) lengths; 1 small seedless cucumber cut into half-moons; 2 large hard-boiled eggs, sliced into wedges; 8 oz (225 g) tempeh, store-bought tofu puffs, or baked tofu, cut into 2-in cubes; 1 cup (250 ml) Saus Kacang (Indonesian Peanut Sauce); Vegetable chips or straws, for garnish; Fried shallots, for garnish

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This delicious Indonesian salad recipe can be eaten as a first course or a main. Most of the prep work involves cutting and blanching the vegetables.

Keywords

indonesian
yukon gold potato
sprout
peanut
tempeh
tofu
starter
main
dinner
dairy free
gluten free
vegetarian
ramadan
cookbooks

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Ingredients

8 oz (225 g) yellow potatoes
3 cups (300 g) shredded green cabbage
3 cups (90 g) baby spinach
2 cups (200 g) bean sprouts
5 oz (300 g) green beans, cut into 2-in (5-cm) lengths
1 small seedless cucumber cut into half-moons
2 large hard-boiled eggs, sliced into wedges
8 oz (225 g) tempeh, store-bought tofu puffs, or baked tofu, cut into 2-in cubes
1 cup (250 ml) Saus Kacang (Indonesian Peanut Sauce)
Vegetable chips or straws, for garnish
Fried shallots, for garnish