Gado-Gado - Asian Chopped Salad Recipe

Get ready to discover the magic of Gado-Gado, a vibrant and incredibly satisfying Asian chopped salad that hails from the beautiful islands of Indonesia! More than just a salad, Gado-Gado is a culinary experience, bringing together an array of fresh and cooked vegetables, protein-packed tofu or tempeh, and often hard-boiled eggs, all generously drizzled with a rich, gourmet peanut sauce. This isn't just any salad; it's a celebration of textures and flavors, making it a fantastic high protein salad vegetarian option that's naturally gluten-free and dairy-free.
Historically, Gado-Gado translates roughly to "mix-mix," perfectly describing its delightful medley of ingredients. It’s a staple in Indonesian cuisine, loved for its versatility and how easily it can be adapted to whatever fresh produce is on hand. Beyond its delicious taste, Gado-Gado is a powerhouse of nutrition, making it an ideal whole food plant-based meal (or easily adapted to be so!). If you're looking for healthy, easy meal prep salads or a hearty healthy food for work lunch, this recipe is your new best friend. It’s perfect for whipping up that high protein salad meal prep you've been dreaming of, ensuring you have delicious, nutritious meals ready for the week. Let's dive into making this ultimate Indonesian classic!

Ingredients

• 1 cup raw or blanched peanuts
• 2 tablespoons vegetable oil (or your preferred neutral oil)
• 1 (13.5 oz) can full-fat coconut milk
• 1-2 tablespoons tamarind paste (adjust to your sour preference)
• 2 tablespoons fresh lime juice
• 1 tablespoon palm sugar (or brown sugar), to taste
• 1 tablespoon sweet soy sauce (kecap manis), plus more for serving
• Optional Aromatics:
• 2-3 cloves garlic, roughly chopped
• 2-3 small shallots, roughly chopped
• 1-2 small red chilies (like bird's eye), deseeded for less heat, roughly chopped
• 2-3 kaffir lime leaves, stem removed, finely sliced
• 1 teaspoon shrimp paste (terasi), optional for authentic depth, but can be omitted for a fully vegan sauce

Directions

1. Prep the Peanuts: If using raw peanuts, toast them in a dry pan over medium heat for 5-7 minutes, stirring frequently, until golden brown and fragrant. Let them cool completely. If using blanched or roasted peanuts, you can skip this step, but a quick toast can enhance flavor.
2. Sauté Aromatics (if using): In a small pan, heat 1 tablespoon of vegetable oil. Add the chopped garlic, shallots, red chilies, and shrimp paste (if using). Sauté for 3-5 minutes until fragrant and softened. This step builds a foundational flavor for your sauce.
3. Blend the Base: In a food processor or high-speed blender, combine the toasted peanuts, sautéed aromatics (if used), tamarind paste, and 1/2 cup of the coconut milk. Blend until a thick, somewhat chunky paste forms. If it's too thick to blend, add a little more coconut milk.
4. Cook the Sauce: Pour the peanut mixture into a saucepan over medium-low heat. Add the remaining coconut milk, water (start with 1/4 cup, add more if needed for desired consistency), palm sugar, lime juice, and sweet soy sauce. If using kaffir lime leaves, add them now.
5. Simmer and Thicken: Bring the sauce to a gentle simmer, stirring constantly to prevent sticking. Continue to cook for 8-12 minutes, or until the sauce thickens to your desired consistency – it should be creamy but still pourable. Taste and adjust seasonings: add more sugar for sweetness, lime juice for tang, or sweet soy sauce for richness.
6. Cool and Store: Remove from heat and discard kaffir lime leaves if used. Let the sauce cool slightly before serving. It will thicken further as it cools.
7. Ultimate Gado-Gado Salad Ingredients
   1. 4 hard-boiled eggs, halved or quartered (omit for vegan)
   2. 2 medium potatoes, peeled and cut into 1-inch cubes
   3. 8 oz firm or extra-firm tofu or tempeh, pressed and cut into 1/2-inch cubes
   4. 1 tablespoon vegetable oil, for sautéing
   5. 1 cup fresh green beans, trimmed
   6. 4 cups spinach or water spinach, roughly chopped
   7. 1 cup bean sprouts, blanched
   8. 1 small cucumber, thinly sliced
   9. 2 ripe tomatoes, cut into wedges
   10. 1/4 head green cabbage, thinly shredded
   11. Optional garnishes: fried shallots, prawn crackers (kerupuk) or rice crackers
8. Ultimate Gado-Gado Salad Step-by-Step Instructions
9. Cook Potatoes: Place potato cubes in a pot of cold, salted water. Bring to a boil and cook for 10-15 minutes, or until tender when pierced with a fork. Drain well and set aside.
10. Cook Green Beans: While potatoes cook, blanch the green beans. Bring a pot of salted water to a boil, add green beans, and cook for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain.
11. Prepare Tofu/Tempeh: Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Add the tofu or tempeh cubes and sauté for 5-7 minutes, turning occasionally, until golden brown and slightly crispy on all sides. Season lightly with salt.
12. Blanch Bean Sprouts: Briefly blanch the bean sprouts by pouring boiling water over them in a colander, letting them sit for 30 seconds, then immediately rinsing with cold water. Drain thoroughly.
13. Assemble the Salad: On a large platter or individual plates, artfully arrange the cooked potatoes, green beans, sautéed tofu/tempeh, spinach (or water spinach), blanched bean sprouts, sliced cucumber, tomato wedges, and hard-boiled eggs.
14. Serve: Generously drizzle the warm or chilled peanut sauce over the arranged salad. Toss gently to coat, or let diners mix their own. Garnish with fried shallots and crackers if desired. Serve immediately.