Indonesian Vegetable Salad with Peanut Sauce (Gado Gado)

Indonesian Vegetable Salad with Peanut Sauce, known as Gado Gado, is a vibrant and flavorful salad that brings together a delightful mix of steamed vegetables, cabbage, and hard-cooked eggs, all complemented by a rich and creamy coconut milk-based peanut sauce. This classic Indonesian dish, translated as “mix-mix,” offers a medley of textures and tastes, making it a satisfying and wholesome meal on its own or a delightful side dish. In this recipe, we’ve streamlined the cooking process and provided convenient substitutes for some traditional ingredients, allowing you to easily recreate the authentic flavors of Gado Gado at home.

SERVES 4

INGREDIENTS:

DRESSING:

• 2 tablespoons red curry paste
• 1 tablespoon vegetable oil
• 3 garlic cloves, minced
• ½ cup coconut milk
• ⅓ cup water
• ¼ cup chunky peanut butter
• 2 tablespoons fish sauce substitute
• 4 teaspoons dark brown sugar
• 1 tablespoon tamarind paste
• 2 teaspoons Sriracha sauce
• ¼ cup dry-roasted peanuts, chopped

SALAD:

• 12 ounces small red potatoes, unpeeled
• 1 tablespoon salt
• 8 ounces green beans, trimmed
• 8 ounces cauliflower florets, cut into 1-inch pieces
• ½ small green cabbage, cored and sliced thin (6 cups)
• 1 cucumber, peeled and sliced ½ inch thick
• 4 Foolproof Hard-Cooked Eggs, halved lengthwise

INSTRUCTIONS:

FOR THE DRESSING:

1. Cook curry paste, oil, and garlic in a small saucepan over medium-high heat, stirring often until the mixture starts to stick to the pan’s bottom (2 to 3 minutes).
2. Whisk in coconut milk, water, peanut butter, fish sauce, sugar, tamarind, and Sriracha. Bring to a simmer, then reduce heat to low and cook until slightly thickened (5 to 8 minutes).
3. Transfer the dressing to a bowl and let it cool to room temperature (about 30 minutes). Stir in chopped peanuts.

FOR THE SALAD:

1. Place potatoes and salt in a large saucepan and add water to cover by 1 inch. Bring to a boil over high heat, then reduce to medium-low and simmer until the potatoes are just tender (10 to 15 minutes).
2. Transfer the potatoes to a baking sheet lined with paper towels to drain.
3. Return the cooking water to a boil over high heat, add green beans, and cook until just tender (4 to 8 minutes). Transfer beans to a colander, rinse under cold water to cool, and then transfer to the baking sheet with the potatoes.
4. Return the cooking water to a boil again, add cauliflower, and cook until just tender (6 to 8 minutes). Transfer cauliflower to a colander, rinse under cold water to cool, and then transfer to the baking sheet with the potatoes and beans.
5. Divide sliced cabbage among individual plates. Cut potatoes into ½-inch wedges. Arrange potatoes, beans, cauliflower, cucumbers, and eggs over the cabbage, and drizzle liberally with the prepared dressing. Serve with extra dressing on the side.

TIPS:

• Balancing the Peanut Sauce: The peanut sauce is the highlight of this salad, offering a perfect balance of creaminess, nuttiness, and spiciness. Adjust the amount of Sriracha sauce according to your spice preference. For a milder version, reduce the amount, and for more heat, increase it.
• Tamarind Paste Substitute: Tamarind paste provides a tart and fruity flavor to the sauce. If you don’t have tamarind paste on hand, you can use lime juice as an alternative. Start with a small amount and adjust to your taste.
• Garnishing with Peanuts: The freshly chopped peanuts added to the sauce provide a wonderful crunch and enhance the peanut flavor. When serving, consider garnishing with some extra chopped peanuts on top for additional texture and visual appeal.
• Prepping the Vegetables: Make sure to trim the green beans and cauliflower florets before blanching them. For the potatoes, choose small red potatoes and leave the skin on for a rustic touch and added nutrients.

This Indonesian Vegetable Salad with Peanut Sauce (Gado Gado) is a delightful and satisfying salad that brings together the goodness of various vegetables with the rich flavors of a creamy peanut dressing. Enjoy the mix of textures and the explosion of tastes in this unique and refreshing Indonesian salad. Perfect for a light lunch, a healthy dinner, or a flavorful side dish for any occasion.