IndonesiaA warm salad of blanched and fresh vegetables, potato and egg, drizzled with a rich spiced peanut sauce. Indonesia's national dish combines textures and vibrant flavors — from mild to spicy and sweet.
Sauce the salad just before serving — the peanut sauce softens the vegetables if left to sit.
Gado-Gado
A warm Indonesian salad of blanched and fresh vegetables, potato, and egg, drizzled with a rich spiced peanut sauce. Indonesia's national dish — gado-gado means 'mix-mix', and you can use whatever vegetables you have on hand.
Key Ingredients
What you'll need
Ingredients
- 100 gSee recipes with boiled potato
boiled potato, sliced into rounds
i - 100 gSee recipes with green beans
green beans, blanched
i - 100 gSee recipes with cabbage
cabbage (napa or white), blanched
i - 1See recipes with carrot
carrot, thinly sliced or blanched
i - 100 gSee recipes with bean sprouts
bean sprouts (or cucumber)
i - 0.5See recipes with fresh cucumber
fresh cucumber, sliced into half-rounds
i - 4See recipes with lettuce leaves
lettuce leaves
i - 1See recipes with egg
egg, boiled (optional)
i - 2 tbspSee recipes with roasted peanuts for serving
roasted peanuts for serving
i - 3 tbspSee recipes with roasted peanuts
roasted peanuts (or peanut butter, no sugar added)
i - 1See recipes with garlic clove
garlic clove
i - 1 tspSee recipes with palm sugar
palm sugar (or brown sugar)
i - 1 tspSee recipes with red chili
red chili (to taste)
i - 1 tspSee recipes with tamarind
tamarind (or lime juice)
i - 2 tbspSee recipes with water
water (to adjust consistency)
i - 1 tspSee recipes with soy sauce
soy sauce
i - 0.5 tspSee recipes with sesame oil
sesame oil
i
How to make it
Instructions
- 1
Boil the potato until tender. Blanch cabbage, carrot, and green beans in boiling water for 1–2 minutes. Keep cucumber and lettuce raw.
- 2
In a mortar or blender, grind peanuts, garlic, chili, and sugar to a paste. Add soy sauce, tamarind (or lime juice), sesame oil, and water. Stir into a thick, aromatic sauce. Adjust heat and consistency to taste.
- 3
On a plate, arrange the lettuce leaves. On top, artfully place the vegetables and sliced egg (if using). Drizzle generously with warm peanut sauce. Sprinkle with roasted peanuts and serve.
Frequently Asked Questions
What vegetables can be used in gado-gado and what can replace unavailable ingredients?
Gado-gado means 'mix-mix' — use whatever you have. Potato, carrot, cabbage, and green beans are the base. Bean sprouts can be replaced with cucumber, and tofu with a boiled egg or chicken breast.
What can replace peanut butter in gado-gado sauce for people with a nut allergy?
Use tahini (sesame paste) or sunflower seed butter — the consistency and richness will be similar. The flavor will change but the dish remains delicious.
How to make gado-gado sauce without tamarind — what is the best substitute?
Tamarind provides sourness — replace it with the same amount of lime or lemon juice. The flavor will be slightly fresher but very close.
Can gado-gado be made fully vegan without eggs and tofu?
Yes — simply leave out the eggs. All vegetables and the peanut sauce are fully plant-based. This is one of the most convenient vegan dishes in Indonesian cuisine.
How to store gado-gado and can it be prepared in advance?
Store the sauce separately in the fridge for up to 3 days. Blanched vegetables are best freshly made — they keep for no more than a day. Dress the salad with sauce just before serving, otherwise it will become soggy.
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